Butternut Squash and Blue Cheese Big Baked Fritatta

Butternut Squash and Blue Cheese Big Baked Fritatta

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Recipe by NZEggs Course: Lunch, DinnerCuisine: VegetarianDifficulty: Medium


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Cook this dish in a roasting pan with a flat base. No other pans required so minimal washing up. This recipe is big enough to feed the family with left-overs for lunch the next day. Just scale the recipe down if you want to make a smaller version


  • 15 eggs

  • 250 mls cream

  • 180 grams Blue Cheese

  • 1 Butternut squash peel and chopped into 2cm cubes

  • 2 medium size onions, sliced

  • 2 tablespoons finely chopped fresh sage leaves (or use dried)

  • 4 cloves of garlic, peeled and squashed under a knife and left hole- not chopped (optional)

  • 3 tablespoons of oil

  • salt & pepper to taste


  • Heat oven to 200°C.
  • Put the pumpkin, onions and garlic in a roasting pan.
  • Add the sage and oil and toss to coat the pumpkin.
  • Cook for about 30mins in the oven or until the pumpkin has softened and the onions are cooked.
  • Remove from the oven and re-set the temperature to 160°C.
  • While the pupmkin mixture cools whisk the eggs and cream together and season with salt and pepper.
  • Pour the egg and cream over the pumpkin.
  • Crumble the blue cheese evenly over the egg.
  • Return the pan to the oven and cook for 30-40mins or until the egg is set.
  • Allow to cool a little before serving
  • Serve on it’s own with a little pickle or with vegetables or salad

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