Roasted Butternut Squash and Bok Choy Frittata

When fall rolls around, I start thinking about what ingredients will sing in my tummy. Of course, butternut squash is WAY up there! So, I’ve created this very yummy, dairy-free Roasted Butternut Squash and Bok Choy Frittata that’s so perfect for breakfast or brunch (or dinner!).

This vegetarian frittata is the easiest dish to make! It’s loaded with healthy veggies (butternut squash, baby bok choy, onions, scallions, garlic, ginger, and a bit of heat from red Thai chili peppers 🌶).

A cast iron pan is so perfect for making frittatas. It cooks up beautifully every single time!

How to make this frittata recipe

1. Preheat the oven to 400 degrees. Place the cubed butternut squash on a baking tray and drizzle with olive oil, salt and pepper. Toss well to coat. Place in the oven for 25 to 30 min., until the squash is fully cooked. Let cool on the rack. Lower the heat to 325 degrees.
2. Meanwhile, heat the canola oil in medium cast iron pan over medium-high heat. Sauté the onions and garlic until translucent, about 3 min. Add in the green onions, chili peppers, and baby bok choy. Keep stirring until wilted, about 5 min. Toss in the butternut squash until combined. Sprinkle with salt and pepper.
3. Pour in the beaten eggs, evenly distributing it, and cook until the edges start to set, about 3 minutes. Place the pan in the oven. Cook for about 25 minutes, or until the eggs are firm. Add more seasoning if desired.

You can always buy a bag of cubed butternut squash at places like Trader Joe’s or Whole Foods. I think it’s cheaper to just cut it up yourself and you’ll get much more uniform cubes!

Baby bok choy is such a beautiful green leafy vegetable! I get them in bags at Trader Joe’s. Or try your local Asian market.

Sauté the onions and garlic until translucent, about 3 min. Add in the green onions, Thai chili peppers, and baby bok choy. Keep stirring until wilted, about 5 min. Toss in the butternut squash until combined.

This Roasted Butternut Squash with Bok Choy Frittata cooks up very quickly. It’s definitely a crowd-pleaser that you’ll love to serve for guests!

It’s fall y’all! Time to use our fall ingredients, like butternut squash, in this delightful and tasty frittata!

TIPS & TRICKS

• Thai chili peppers can be somewhat seasonal. I can always find them at my local Asian market. I’ll freeze them in bulk so I can have them on-hand year-round. If you can’t find Thai chili peppers, substitute with jalapeño peppers or some other spicy pepper.
• Baby bok choy is loaded with nutrients. I use the baby variety because there aren’t any thick stems to deal with. Of course, you can always use the more mature bok choy, which is available at most grocery stores.
• If you’re not on a dairy-free plan, add whatever cheese you’d like to this frittata! You can even just sprinkle some shredded cheese on top of the frittata right before it comes out of the oven.
• I do prefer using a cast iron pan for my frittatas. However, if you don’t have one, use a heavy skillet that’s oven-proof.
• Want it hotter? Drizzle the top with some sriracha sauce or your favorite hot sauce!

WANT MORE?

If you like this recipe, you’re going to love my Savory Butternut Squash Galettes! I made these elegant, rustic tarts using store-bought pie crust and roasted veggies for an easy, yet impressive, dish!

SUGGESTED WINE PAIRING

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Roasted Butternut Squash and Bok Choy Frittata

★★★★★ 5 from 8 reviews

• Author: Asian Caucasian
• Prep Time: 10 min
• Cook Time: 45 min
• Total Time: 55 min
• Yield: 6 1x
• Category: Breakfast, Brunch, Vegetarian
• Method: Stove-Top and Oven
• Cuisine: Asian Fusion

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Description

This simple, savory Roasted Butternut Squash and Bok Choy Frittata is dairy-free and perfect for breakfast or brunch. Cooks up in just 25 minutes!

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Scale 1x2x3x

Ingredients

• ½ butternut squash, peeled, seeded and cubed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 tablespoons canola oil
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 3–4 green onions, sliced
• 2 red Thai chili peppers, chopped
• 2 heads baby bok choy, chopped
• Salt and pepper
• 9 eggs, beaten
• Optional: Sriracha sauce for extra heat

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Instructions

1. Preheat oven to 400 degrees. Place the cubed butternut squash on a baking tray and drizzle with olive oil, salt and paper. Toss well to coat. Place in the oven for 25 to 30 min., until the squash is fully cooked. Let cool on the rack. Lower the heat to 325 degrees.
2. Meanwhile, heat the canola oil in medium cast iron pan over medium-high heat. Sauté the onions and garlic until translucent, about 3 min. Add in the green onions, chili peppers, and baby bok choy. Keep stirring until wilted, about 5 min. Toss in the butternut squash until combined. Sprinkle with salt and pepper.
3. Pour in the beaten eggs, evenly distributing it, and cook until the edges start to set, about 3 minutes. Place the pan in the oven. Cook for about 25 minutes, or until the eggs are firm. Add more seasoning if desired.

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Notes

• Thai chili peppers can be somewhat seasonal. I can always find them at my local Asian market. I’ll freeze them in bulk so I can have them on-hand year round. If you can’t find Thai chili peppers, substitute with jalapeño peppers or some other spicy pepper.
• Baby bok choy is loaded with nutrients. I use the baby variety because there aren’t any thick stems to deal with. Of course, you can always use the more mature bok choy, which is available at most grocery stores.
• If you’re not on a dairy-free plan, add whatever cheese you’d like to this frittata! You can even just sprinkle some shredded cheese on top of the frittata right before it comes out of the oven.
• I do prefer using a cast iron pan for my frittatas. However, if you don’t have one, use a heavy skillet that’s oven-proof.
• Want it hotter? Drizzle the top with some sriracha sauce or your favorite hot sauce!

Keywords: butternut squash recipes, frittata recipe, healthy frittata recipe no cheese, breakfast recipe