Squash, sage & Gruyère frittata

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• vickivale

  19 November 2007

  vickivale rated this recipe

  

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• sarah's

  01 February 2008

  sarah's rated and commented on this recipe

  

  REduced the amount of squash and added some boiled potatos. Also added some chopped chorizo. One of our favourites!

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  The squash needs much longer than given here to cook - and chopping all that hard squash into tiny chunks is hard work! We used some extra cheese for more flavour too.

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• roye

  04 May 2008

  roye commented on this recipe

  I subscribe to the paper copies of bbc food mag and made this frittata as mini muffins, I oven roasted the halved butternut squash then peeled the halves then chopped it into cubes, I used feta cheese as well as Gruyere and added some dijon mustard to the whole mixture before pouring it into well greased non-stick muffin cups. Everyone loved it and wanted the recipe.

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• roye

  04 May 2008

  roye commented on this recipe

  I subscribe to the paper copies of bbc food mag and made this frittata as mini muffins, I oven roasted the halved butternut squash then peeled the halves then chopped it into cubes, I used feta cheese as well as Gruyere and added some dijon mustard to the whole mixture before pouring it into well greased non-stick muffin cups and cooked it at 350 degrees until slightly wobbly . Everyone loved it and wanted the recipe.

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• Dawn Pratley

  24 July 2009

  Dawn Pratley commented on this recipe

  I made this last weekend for our annual Frittata Fest and adapted it using roye's suggestions. The mixture of feta and gruyere cheese worked really well, and roasting the butternut squash meant I could get on with something else whilst it was in the oven. However, I only added a dessertspoon of Dijon mustard to the mixture, which I don't think was enough, as we couldn't taste it. I'll double the amount next time to make it a bit hotter. Love the re-designed web site by the way.

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• Helen LJ

  03 August 2009

  Helen LJ rated and commented on this recipe

  

  I really enjoyed making and eating this recipe - it's true, the squash does take a bit longer to cook than you expect, but it's worth it in the end. To make chopping it quicker, you can buy ready-peeled squash in some supermarkets, which cuts down the preparation time a lot.

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• Filo

  05 March 2010

  Filo rated this recipe

  

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• BoBoo

  02 October 2011

  BoBoo rated and commented on this recipe

  

  Used feta rather than gruyere, which worked really well. Probably the nicest frittata I've ever made.

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Ingredients

• 1 tbsp olive oil
• 1 small red onion , finely chopped
• 600g squash , peeled and cut into small cubes
• handful sage leaves, roughly chopped
• 6 eggs , lightly beaten
• 100g Gruyère , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Vegetarian

Ingredients

• 1 tbsp olive oil
• 1 small red onion , finely chopped
• 600g squash , peeled and cut into small cubes
• handful sage leaves, roughly chopped
• 6 eggs , lightly beaten
• 100g Gruyère , grated

Per serving

323 kcalories, protein 20g, carbohydrate 14g, fat 21 g, saturated fat 8g, fibre 3g, sugar 8g, salt 0.76 g

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