Butternut Squash and Blue Cheese Big Baked Fritatta

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Butternut Squash and Blue Cheese Big Baked Fritatta
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Butternut Squash and Blue Cheese Big Baked Fritatta


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
  • 250mls cream
  • 180gm 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


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


  • Serving Size: 8

Posted on

June 4, 2014