• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Asian Inspired Eats Food Blog
  • Home
  • All Recipes
  • Subscribe
menu icon
go to homepage
  • RECIPES
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Breakfast and Brunch

    Roasted Butternut Squash and Bok Choy Frittata

    February 5, 2022 · Published: September 30, 2019 By: Asian Inspired Eats 16 Comments

    Jump to Recipe·Print Recipe

    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, vegetarian Roasted Butternut Squash and Bok Choy Frittata that's so perfect for breakfast or brunch (or dinner!).

    a slice of roasted butternut squash and baby bok choy frittata on a white plate with fresh herbs and a silver fork and checkered napkin on the side and a frittata in a cast iron pan in the background

    This vegetarian and dairy-free 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 roasted butternut squash and baby bok choy frittata in a cast iron pan on a round wooden board with a silver serving piece and checkered napkin

    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.
    a cut butternut squash and cubed butternut squash on a wooden cutting board

    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!

    Three bunches of baby bok choy on to of a wooden board

    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.

    ingredients in a cast iron pan for a roasted butternut squash and bok choy frittata with a wooden spatula inserted in the pan

    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.

    a roasted butternut squash and baby bok choy frittata in a cast iron pan on a round wooden board with a silver serving piece on the side

    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!

    a roasted butternut squash and baby bok choy frittata with one slice missing in a cast iron pan on top of a gray board

    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!

    three mini cast iron pans with cooked butternut squash galettes in each and a silver serving cutter on the side
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a roasted butternut squash and baby bok choy frittata with one slice missing in a cast iron pan on top of a gray board

    Roasted Butternut Squash and Bok Choy Frittata

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 8 reviews

    Print Recipe
    Pin Recipe

    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!

    • Total Time: 55 min
    • Yield: 6 1x

    Ingredients

    Scale
    • 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

    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.

    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!
    • Author: Asian Caucasian
    • Prep Time: 10 min
    • Cook Time: 45 min
    • Category: Breakfast
    • Method: Stove-Top and Oven
    • Cuisine: Asian Fusion
    • Diet: Vegetarian

    Nutrition

    • Serving Size:
    • Calories: 219
    • Sugar: 2.5 g
    • Sodium: 344.3 mg
    • Fat: 15.1 g
    • Carbohydrates: 9.9 g
    • Protein: 11.4 g
    • Cholesterol: 281.1 mg

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

    More Breakfast and brunch recipes

    • A stacked kimchi grilled cheese sandwich on a wooden board with a jar of kimchi and potato chips on the side.
      Kimchi Grilled Cheese
    • Freshly baked pumpkin muffins on a wire baking rack with a woman brushing the tops with butter.
      Classic Pumpkin Muffins
    • a stack of blue pancakes on a wooden board with vibrant berries on the side and plastic spiders crawling up the stack
      Spooky Blue Pancakes
    • apple ginger bread in a loaf pan with red apples in the background
      Easy Apple Ginger Loaf Bread

    Reader Interactions

    Comments

    1. Beth Neels says

      October 09, 2019 at 2:36 pm

      I just love butternut squash season! I had never thought to add it the quiche though. It was outstanding and I will make this over and over again!

      Reply
      • Asian Caucasian says

        October 09, 2019 at 4:33 pm

        I put whatever's in my fridge into a frittata. The butternut squash is really outstanding in a frittata!

        Reply
    2. Immaculate Ruému says

      October 04, 2019 at 8:09 am

      Oh I love this fusion of Italy and China. Simple and innovative at the same time. Yum!

      Reply
      • Asian Caucasian says

        October 07, 2019 at 10:00 am

        Thanks so much! This is such an easy and delicious dish!

        Reply
    3. Brian Jones says

      October 03, 2019 at 3:16 am

      I loved the little bit of spice added to this, absolutely delicious and really easy to make too!

      Reply
      • Asian Caucasian says

        October 03, 2019 at 4:46 pm

        It's so easy! I often use whatever is in my fridge to create a frittata!

        Reply
    4. Chef Mireille says

      October 01, 2019 at 6:18 pm

      I love frittata for quick dinner recipes however I love the Asian ingredients you included here - what a unique combination of ingredients

      Reply
      • Asian Caucasian says

        October 02, 2019 at 11:32 am

        Incredibly tasty, so easy and one of my faves for any time of day!

        Reply
    5. Brynn McDowell says

      October 01, 2019 at 3:47 pm

      Butternut Squash is one of my absolute favorites to cook with when fall rolls around. This frittata sounds amazing! And I love the wine pairing suggestion.

      Reply
      • Asian Caucasian says

        October 01, 2019 at 3:51 pm

        Gotta have a glass of good wine with your meal, right? I also adore butternut squash. So many ways to use it!

        Reply
    6. Michelle says

      October 01, 2019 at 12:44 pm

      I love a good frittata. They are so good for breakfast or lunch! I've never had one with butternut squash in it before, but the flavors in this recipe sound absolutely delicious. I love the little bit of heat in it! Great recipe.

      Reply
      • Asian Caucasian says

        October 01, 2019 at 3:50 pm

        Thanks, Michelle! I love this so much I'm making it again for dinner! 🙂

        Reply
    7. Amy Chung says

      October 01, 2019 at 5:32 am

      I love frittatas. Its a great meal to have for school lunches and my daughter loves it. Never thought to put bok choy in it though. That's a great idea!

      Reply
      • Asian Caucasian says

        October 01, 2019 at 9:56 am

        That would be great for school lunches (is there a microwave?). I eat this at any meal!

        Reply
    8. Sharon Finyer says

      September 30, 2019 at 10:08 am

      This frittata has all my faves! Cannot wait to try this recipe! 😋

      Reply
      • Asian Caucasian says

        September 30, 2019 at 1:26 pm

        Can't wait to hear if you like this yummy frittata recipe! It's a real crowd-pleaser!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A profile picture of Lesli Schwartz with Asian Caucasian.

    Hi, I'm Lesli! Welcome to Asian Inspired Eats (formerly Asian Caucasian), a food blog featuring easy and delicious, Asian-inspired recipes for the home cook. I always use market-fresh ingredients to prepare healthy and nutritious recipes, so you can ditch those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen!

    About me
    • A stainless steel Cuisinart stand mixer on top of a kitchen countertop with a bundt cake and wooden utensils on the side.
      10 Best Kitchen Deals during Amazon's Extended Spring Sale -- from Cuisinart to Lodge

    • Air Fryer Teriyaki Salmon on top of white rice with fork on a white round plate with roasted asparagus on the side.
      Air Fryer Teriyaki Salmon Recipe - Quick & Easy Dinner

    • Two bowls filled with Chinese curry chicken and potatoes with whole red chili peppers on top all placed on a white wooden board with a white spoon on the side.
      36 Easy Chinese New Year Recipes - The Year of the Snake

    • A white bowl of Thai seafood soup with shrimp, mussels and lime on top of a yellow plate with fresh herbs and a small bowl of rice on the side placed on top of a wooden board.
      53 Asian-Inspired Seafood Recipes to Make at Home

    Featured In:

    Seriously Good Chili Cookbook!

    My Asian-Spiced Pork Chili recipe was featured in celebrity chef Brian Baumgartner's best-selling cookbook, "Seriously Good Chili Cookbook." You probably know Brian as Kevin Malone on NBC's major hit series, "The Office!"

    Get the Recipe!
    Asian Inspired Eats featured in Brian Baumgartner's Seriously Good Chili Cookbook.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact Us
    • Work with Us
    • Featured In

    © 2016-2023 Asian Inspired Eats

    As an Amazon Associate I earn from qualifying purchases.

    All images & content are copyright protected. Please do not use my images without prior permission.
    If you want to share this recipe, please provide a link back to this post for the original recipe.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    a slice of roasted butternut squash and baby bok choy frittata on a white plate with fresh herbs and a silver fork and checkered napkin on the side and a frittata in a cast iron pan in the background
    a roasted butternut squash and baby bok choy frittata in a cast iron pan on a gray board
    a slice of roasted butternut squash and baby bok choy frittata on a white plate with a silver fork and checkered napkin