Golden, Light, and Simple: Frittata di Zucca

Some dishes have a way of brightening the table without being complicated. Chef Nathan’s Frittata di Zucca — a traditional Italian pumpkin (or butternut squash) frittata — is one of them. Golden, tender, and subtly flavored with sage and Parmesan, it’s a recipe that’s easy enough for a weekday, yet special enough to serve guests.

Cooking with Simplicity and Care

At DaTerra Cucina, we celebrate recipes that highlight fresh ingredients and thoughtful technique. This frittata is the perfect example — it’s not about adding more, but about letting each element shine. From the gentle cooking of the pumpkin to the final drizzle of olive oil, each step is about patience and flavor.

Chef Nathan’s Frittata di Zucca Cooking Ingredients and Method

Ingredients

• 1 lb pumpkin or butternut squash, peeled, deseeded, and thinly sliced

• 2 tbsp plain flour

• 3 garlic cloves

• 4–6 eggs, lightly beaten

• 12 sage leaves

• 2 tbsp Parmesan, grated

• Sea salt

• Freshly ground black pepper

• 3 tbsp extra virgin olive oil, plus extra for drizzling

Method

1. Place the pumpkin slices in a bowl with flour, salt, and pepper. Toss until evenly coated.

2. Heat 2 tbsp olive oil in a large pan. Lightly crush the garlic cloves and cook until golden.

3. Add the pumpkin and sage leaves, cooking until tender and golden. Remove garlic cloves.

4. Beat eggs with salt, pepper, and Parmesan. Pour over the pumpkin in the pan, swirling to create an even layer.

5. Cook over medium-low heat until the bottom is set, then flip to cook the other side.

6. Serve in generous slices with fresh bread and a final drizzle of olive oil.

A Dish That Belongs on Your Table

Whether you’re cooking for yourself or gathering with friends, this frittata is a versatile choice. Paired with good bread, a crisp salad, or even as part of a brunch spread, it’s a dish that feels rustic yet refined.