Since September, one dish has been generating more recipe requests than any other at Pinecrest Bed & Breakfast in Asheville: our Butternut Squash Frittata. This savory, gluten-free breakfast has become such a hit with our guests that we’re excited to share our recipe with you today.
Farm-to-Table Breakfast in Asheville, North Carolina
At Pinecrest Bed & Breakfast, we pride ourselves on serving seasonal, locally-sourced breakfast featuring the best of Western North Carolina ingredients. This butternut squash frittata perfectly showcases our farm-to-table philosophy.
Supporting Local Asheville Farms
The butternut squash and onions in this recipe come from local Asheville farmers markets, particularly from Full Sun Farm—a treasured partnership we’ve maintained for over ten years through our CSA market share. When you visit our Asheville bed and breakfast, you’re not just enjoying delicious food; you’re supporting the local farming community that makes our region special.
We frequently shop at Asheville’s beloved tailgate markets:
- West Asheville Farmers Market
- River Arts District Farmers Market
- North Asheville Farmers Market
Find a complete list of Asheville-area farmers markets and their schedules through ASAP (Appalachian Sustainable Agriculture Project).
Shopping locally connects us to the rhythm of the seasons and ensures our guests enjoy the freshest ingredients at their peak—a true farm-to-table breakfast experience in the heart of the Blue Ridge Mountains.
Why Our Butternut Squash Frittata is a Guest Favorite
This gluten-free frittata recipe strikes the perfect balance between hearty and elegant, making it ideal for a special brunch or cozy fall breakfast. Here’s what makes it extraordinary:
- Butternut squash provides natural sweetness and creamy texture
- Caramelized onions add depth and richness
- Gruyere cheese adds nutty, complex flavor and melts beautifully
The frittata is naturally gluten-free and vegetarian, making it an inclusive breakfast option that doesn’t compromise on flavor. Best of all, leftovers keep well in the refrigerator for up to five days and reheat beautifully—though at Pinecrest, the breakfast is always fresh!
More Butternut Squash Recipes from Pinecrest Bed & Breakfast
If you love butternut squash as much as we do, you’ll also enjoy our Butternut Squash Crostada recipe. Both dishes showcase the versatility of this humble winter squash—whether baked into a rustic Italian-style tart or folded into a golden frittata. Having multiple seasonal recipes helps us celebrate local ingredients throughout the fall and winter months in Asheville.
Butternut Squash Frittata Recipe
This recipe is adapted from the talented Kate at Cookie and Kate, whose original Butternut Squash Frittata recipe inspired our version. After serving it throughout multiple fall and winter seasons at our Asheville bed and breakfast, we’ve refined the recipe and made it our own.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Ingredients for Butternut Squash Frittata
For the Frittata:
- 8 large eggs
- ½ cup whole milk
- ¾ teaspoon fine sea salt, divided
- 1 t sage (we use freeze dried from Litehouse)
- 3/4 c freshly grated Gruyere cheese, divided
- 1 tablespoon extra-virgin olive oil
- ¾ pound butternut squash (about 1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes
- ¾ cup chopped yellow onion
- Freshly ground black pepper
Directions for Making Butternut Squash Frittata
Step 1: Prepare the Egg Mixture
Preheat your oven to 375°F. In a large mixing bowl, whisk together the eggs, milk, ¼ teaspoon of the salt, and several grinds of fresh black pepper. Whisk in approximately half of the cheese. Set aside while you prepare the vegetables.
Step 2: Cook the Vegetables
In a 10-inch cast iron skillet or oven-safe sauté pan, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and stir to coat with oil. Cook for 3-4 minutes until the onions become translucent and fragrant.
Add the cubed butternut squash and the remaining ½ teaspoon salt. Stir well to combine. Cover the pan and reduce heat to medium-low to prevent burning. Cook until the squash is fork-tender and cooked through, stirring occasionally, approximately 8 minutes.
Step 3: Caramelize the Squash
Remove the lid, increase the heat back to medium, and continue cooking until excess moisture evaporates and the butternut squash begins developing golden-brown edges, about 5-10 minutes. If the squash starts sticking to the pan, add another small splash of olive oil.
Step 4: Assemble and Bake the Frittata
Reduce heat to low. Arrange the butternut squash and onion mixture in an even layer across the bottom of the skillet. Give the egg mixture one final whisk and pour it evenly over the vegetables. Sprinkle the top with the remaining cheese.
Once the outer edge of the frittata begins to lighten in color (this takes about 30 seconds to 1 minute), carefully transfer the skillet to the preheated oven.
Bake for 15 minutes, checking frequently. The frittata is done when the eggs are puffed, appear set, and the center jiggles only slightly when you gently shake the pan.
Step 6: Finish and Serve
Once the frittata is done baking, let the frittata rest for 3-5 minutes before slicing into 6 wedges. This resting time allows the eggs to set completely for cleaner slices.
Serve warm and enjoy this taste of Pinecrest Bed & Breakfast!
Expert Tips from Our Asheville B&B Kitchen
Make-Ahead Option: Roast the butternut squash and onions up to one day in advance and store it in an airtight container in the refrigerator. This makes morning preparation much faster.
Cheese Variations: While we love Gruyere cheese in this recipe, Parmesan, crumbled goat cheese or feta also work beautifully and add a different dimension.
Add More Greens: Fold in a handful of fresh kale, spinach, or arugula with the butternut squash for extra nutrition and color.
Using Frozen Squash: If fresh butternut squash isn’t available, frozen cubed squash works well. Thaw completely and pat very dry with paper towels to remove excess moisture before cooking.
Storage: Store leftover frittata in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in the microwave for 30-45 seconds or warm in a 300°F oven for 10 minutes.
Seasonal Breakfast at Pinecrest Bed & Breakfast
This butternut squash frittata is just one example of how we celebrate seasonal ingredients at our Asheville bed and breakfast. Throughout the year, we adapt our breakfast menu to highlight the best of what Western North Carolina farms have to offer—from spring asparagus to summer tomatoes to fall squash and winter greens.
What to Expect at Breakfast
At Pinecrest Bed & Breakfast, we serve a hot homemade breakfast daily at 9:00 AM. Our abundant breakfast features:
- Fresh seasonal fruit
- Homemade baked goods
- A signature hot entrée (like this frittata!)
- Locally-roasted coffee and teas
We accommodate dietary restrictions and preferences—just let us know when you book your stay.
Plan Your Asheville Getaway
Whether you’re visiting Asheville for the spectacular fall foliage, winter mountain views, spring wildflowers, or summer adventures, Pinecrest Bed & Breakfast offers the perfect home base for your Blue Ridge Mountains vacation.
Why Choose Pinecrest Bed & Breakfast
- Historic Asheville neighborhood with easy access to downtown
- Comfortable, well-appointed guest rooms
- Delicious farm-to-table breakfast featuring local ingredients
- Personalized hospitality from experienced innkeepers
- Close to Asheville attractions, hiking trails, and breweries
Book your stay at Pinecrest Bed & Breakfast and wake up to breakfasts like this butternut squash frittata, made with love and the finest local ingredients. We’ll handle the cooking while you relax and enjoy all that Asheville has to offer.
Or try this recipe at home and bring a taste of our Asheville bed and breakfast to your own kitchen!
About This Recipe
Recipe adapted from Cookie and Kate’s Butternut Squash Frittata with Fried Sage. Local ingredients sourced from Full Sun Farm and Asheville-area farmers markets.
Recipe Category: Breakfast, Brunch
Cuisine: American
Diet: Gluten-Free, Vegetarian
Season: Fall, Winter
Related Recipes from Pinecrest Bed & Breakfast
- Butternut Squash Crostada
- Check our blog for more seasonal breakfast recipes featuring local Asheville ingredients
Have you tried this recipe? We’d love to hear about your experience! Share your photos and tag @PinecrestBB on social media.
Visiting Asheville? Book your stay at Pinecrest Bed & Breakfast and enjoy this dish fresh from our kitchen, along with stunning mountain hospitality.