This Vegan Butternut Squash Frittata is a hearty, savory breakfast or brunch dish made completely whole food plant-based and oil-free – thanks to protein-packed chickpea flour.
Instead of eggs, chickpea flour creates a fluffy, custard-like base that bakes up beautifully around sweet roasted butternut squash and your favorite veggies.
It’s nourishing, filling, and rich in plant-based protein and fiber, making it a wholesome way to start your day without any animal products or added oils.
Perfect for meal prep, holiday brunches, or a cozy weekend breakfast, this frittata is comfort food made clean.
Other whole food plant-based recipes you might like:
- Crispy Chickpea Caesar Salad
- Crispy Vegan Air-Fried Green Tomatoes
- Vegan Mediterranean Pasta Salad
- Vegan Chickpea “Egg” Salad
- Crispy Tempeh BLT Sandwich
Vegan Butternut Squash Frittata
This butternut squash frittata is a vibrant ode to autumn mornings, where tender roasted squash meets a silky, savory chickpea flour batter that holds everything together with perfect, sliceable texture. The natural sweetness of the squash dances alongside the earthy, fragrant notes of fresh sage, creating a flavor duo that feels both comforting and fresh. While it’s not a one-pan shortcut, the result is a stunning, hearty centerpiece that elevates any breakfast or brunch table, inviting you to slow down and savor the season in every bite.
Servings: 6 servings
Calories: 168kcal
Ingredients
- 1 pound butternut squash diced (about 3 cups)
- 1 medium yellow onion diced
- 2 tablespoons fresh sage minced
- 1 1/4 cups chickpea flour
- 1/4 cup nutritional yeast
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground tumeric
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon kala namak (black salt)
- 1 1/2 cups water
- 1/2 cup plain unsweetened vegan yogurt
- 3 cups baby kale or arugula
Instructions
- Preheat your oven to 375℉ degrees and line a sheet pan with parchment paper or foil. Toss together the diced butternut squash, onion, and minced sage before spreading the vegetables out in an even layer on the sheet.
- Roast for 30 – 35 minutes until browned around the edges and tender all the way through. Set aside but leave the oven on.
- In a large bowl, whisk together the chickpea flour, nutritional yeast, onion powder, garlic powder, baking powder, turmeric, thyme, black pepper, and kala namak. Separately, combine the water and yogurt, then pour the liquid ingredients into the dry. Stir well until completely smooth, with no lumps remaining.
- Fold in the cooked vegetables, then transfer to a 9-inch round silicone cake pan or spring-form pan. Tap gently on the counter to release any air bubbles, then smooth out the top with your spatula.
- Bake for about 35 – 45 minutes, until the edges are lightly golden brown. It should be mostly firm to the touch, but just a bit wobbly, like cheesecake. Remove from the oven and let cool completely.
- Run a butter knife around the edge of the pan to help release the sides. Transfer to a serving platter and cut into slices. Top with fresh baby kale or arugula and enjoy!
Notes
Serving suggestion: The beauty of frittatas if that they can feature any vegetables your heart desires! To maintain the autumnal theme, try swapping out the butternut squash for diced kabocha, acorn squash, beets, sweet potatoes, carrots, brussels sprouts, mushrooms, or any combination of your favorites.
As a classic breakfast and brunch staple, this frittata would be fabulous served alongside crispy hash browns, sliced avocados, fresh fruit, and/or toast.
The only thing that separates a frittata from a quiche is a crust! Transform this dish into a full-fledged quiche by combining 1 cup oat flour, ¼ cup almond flour, 2 tablespoons ground flaxseeds, and a pinch of salt in a bowl. Gradually add 3 – 5 tablespoons water, mixing until a soft, pliable dough forms; it should hold together without being sticky. Press the dough evenly into your silicone baking dish, covering the bottom and sides with your fingers. Bake for 10 minutes before adding the filling and proceed with the recipe as written.
Notes: Kala namak, AKA “black salt,” is what gives many vegan egg dishes that distinctive sulfurous taste. You can find it online or in Indian specialty stores. Feel free to omit or substitute regular table salt if you’d prefer a less eggy overall flavor.
It’s best to let the frittata cool completely to make the cleanest slices, but you can pop it back into the oven for a few minutes or even microwave for a few seconds if you’d rather enjoy it hot.
Stored in an airtight container in the fridge, leftovers can keep for up to one week.
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 30g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 220mg | Potassium: 655mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8327IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 3mg
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Can you give us alternative to vegan unsweetened yoghurt? I don’t like he coconut flavor of one brand.
Here are a few good alternatives to plain unsweetened vegan yogurt for this recipe. All will keep the frittata creamy without changing the flavor much:
Unsweetened plant milk + 1 teaspoon lemon juice or vinegar (use the same total amount as the yogurt) – gives a light tang and similar texture.
Silken tofu – blend until smooth, then measure ½ cup to use in place of the yogurt. Adds protein and a similar consistency.
Mashed avocado – gives a creamy texture and subtle flavor (works best if you don’t mind a slight color change).
Cashew cream – blend soaked cashews with a little water until smooth, then measure ½ cup.
Unsweetened vegan sour cream – similar texture and tang if you have it on hand.
Of these, silken tofu or cashew cream will give the closest result to the original recipe.