A creamy, golden-yellow frittata sprinkled with melted parmesan, sitting on a rustic wooden serving board. Long, paper-thin stripes of red and orange crispy squash skin 'bacon' are layered over the top, alongside sprigs of fresh green rosemary. The dish is served with slices of crusty sourdough bread and garnished with fresh garden greens.

Spiced Squash and Parmesan Frittata with Crispy Squash Skin 'Bacon'

Name: Spiced Squash and Parmesan Frittata with Crispy Squash Skin 'Bacon'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 Butternut squash (medium) peeled, deseeded and chopped, skin reserved and sliced into thin ribbons; 4 Large eggs beaten; 1/2 cup Parmesan cheese grated; 3 sprigs Fresh rosemary leaves stripped and chopped; 4 Sourdough bread slices, toasted; 3 tablespoons Olive oil; to taste Sea salt; to taste Black pepper

A unique, flavourful, and visually appealing brunch dish.

Category Brunch

Prep 15 minutes

Cook 30 minutes

Style American

Technique Baking

Diet Friendly Vegetarian

Daily recipe · October 04, 2025

A little about this dish

This dish fully embraces the autumn season, showcasing fresh squash in an unexpected and mouthwatering way. Its creamy yet light texture will leave your taste buds wanting more. The colorful components, from the orange squash to the crusty bread and garnish, will pop against any backdrop on Instagram.

Ingredients (for 2)

Butternut squash (medium) — 1 — peeled, deseeded and chopped, skin reserved and sliced into thin ribbons
Large eggs — 4 — beaten
Parmesan cheese — 1/2 cup — grated
Fresh rosemary — 3 sprigs — leaves stripped and chopped
Sourdough bread — 4 — slices, toasted
Olive oil — 3 tablespoons
Sea salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🔥🥣🥓

Preheat your oven to 350°F. Toss the squash skin ribbons in 1 tablespoon of oil, spread them on a baking sheet and bake until crispy, for about 10 minutes. Set aside.
Step 2 — 🍳🥘🌱

Heat 1 tablespoon of olive oil in a 10-inch ovenproof skillet over medium heat. Add the squash and rosemary, sauté until lightly golden and soft, about 12-15 minutes.
Step 3 — 🥚🧀🥣

In a medium bowl, whisk together the eggs and parmesan, then pour over the cooked squash in the skillet. Stir gently to ensure the squash is well distributed.
Step 4 — 🍳🔥⏲️

Place the frittata in the oven and bake for 12-15 minutes until set and golden.
Step 5 — 🔪🥘🍞

Remove from the oven, slice into wedges, and serve immediately with the crispy squash skin 'bacon', toasted sourdough slices, and a sprinkling of extra parmesan if desired.

A final fox tip

This is an incredibly versatile recipe, so feel free to add other fall goodies like apples or pears. If you want to make this recipe vegan, you can replace the eggs with a chickpea flour mixture and use vegan cheese. Kids can help beat the eggs and sprinkle the cheese on the frittata.