Butternut Squash Breakfast Bake

There is something so special about a dish that feels elegant enough for entertaining yet simple enough to prepare in a small kitchen. This Butternut Squash Breakfast Bake is exactly that kind of recipe.

Sweet, caramelized butternut squash layered beneath a rich, savory custard of eggs, creamy ricotta, and nutty Gruyère creates a dish that feels indulgent without being fussy. It bakes beautifully in a single pan, slices cleanly, and can be served warm for brunch or at room temperature as a passed hors d’oeuvre, making it perfect for gatherings both large and small.

It’s the kind of recipe that allows you to welcome guests with confidence, knowing most of the work was done ahead of time.

Ingredients

For the Roasted Squash

• 1 large butternut squash (about 3 cups once cubed)

• Olive oil

• Kosher salt

• Freshly ground black pepper

• A few sprigs fresh thyme

For the Custard

• 12 large eggs

• 1 stick (½ cup) butter, melted

• 1 large container whole milk ricotta (15–22 ounces)

• 1 pound grated Gruyère cheese (about 16 ounces), plus extra for topping

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons fresh thyme leaves

• ½ cup all-purpose flour

• 1 teaspoon baking powder

Step 1: Roast the Butternut Squash

• Preheat your oven to 350°F.

• Peel, seed, and cut the butternut squash into ½-inch cubes, then spread the cubes on a baking sheet.

• Drizzle lightly with olive oil and season with salt, pepper, and fresh thyme sprigs.

• Roast for 15–20 minutes, turning occasionally, until tender and lightly golden.

• Remove from oven and set aside.

Step 2: Prepare the Baking Sheet

• Generously butter a 12 x 18 x 1½-inch baking sheet.

• Lightly flour the pan, tapping out any excess.

• Set aside.

Step 3: Make the Custard

• In a large bowl, whisk together:

  • Eggs

  • Ricotta

  • Grated Gruyère

  • Salt

  • Pepper

  • Fresh thyme leaves

• Stir in the flour and baking powder, mixing until completely smooth and no lumps remain. The batter should be thick but pourable.

Step 4: Assemble

• Evenly distribute the roasted squash over the bottom of the prepared baking sheet.

• Pour (or ladle) the custard mixture evenly over the squash.

• Sprinkle a little extra Gruyère over the top.

Step 5: Bake

• Bake at 350°F for 30–35 minutes, or until the top is puffed and lightly golden brown, and the center is set.

• Allow to cool slightly before slicing.

To Serve

• Cut into squares for brunch or slice into smaller bites for elegant passed hors d’oeuvres. This dish is equally delicious warm or at room temperature.

For those of us cooking and entertaining in smaller spaces, recipes like this are true gems: make-ahead friendly, crowd-pleasing, and beautifully uncomplicated. It proves once again that you don’t need a large kitchen to host generously. You just need thoughtful recipes, good ingredients, and a willingness to gather people around your table.

Here’s to big entertaining, no matter the size of your kitchen.