Butternut Squash And Sage Frittata
Squash and sage is a classic autumnal combination, and I eat them together in virtually every meal as soon as the weather starts to turn chilly. This is one of my favorite uses for it: a tender frittata dotted with large dollops of ricotta cheese and dusted with cayenne. In the air fryer, the process is even more efficient since you’re able to roast the squash until tender and then pour in the eggs and cook the frittata, all in just over 30 minutes.
SERVES 2 OR 3
- 1 cup cubed (½-inch) butternut squash (5½ ounces)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 fresh sage leaves, thinly sliced
- 6 large eggs, lightly beaten
- ½ cup ricotta cheese
- Cayenne pepper
In a bowl, toss the squash with the olive oil and season with salt and black pepper until evenly coated. Sprinkle the sage on the bottom of a 7-inch round cake pan insert, metal cake pan, or foil pan and place the squash on top. Place the pan in the air fryer and cook at 400°F for 10 minutes. Stir to incorporate the sage, then cook until the squash is tender and lightly caramelized at the edges, about 3 minutes more.
Pour the eggs over the squash, dollop the ricotta all over, and sprinkle with cayenne. Cook at 300°F until the eggs are set and the frittata is golden brown on top, about 20 minutes. Remove the pan from the air fryer and cut the frittata into wedges to serve.
Switch It Up:
Not a butternut squash fan? Feel free to use another cubed squash or sweet potatoes in its place. And if you happen to already have leftover cooked pieces of squash or sweet potato in your fridge, you can use them here. Scatter them over the sage as directed but only cook for 4 minutes to warm through before continuing with the recipe as written.