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1 9-inch pie tin
6½ tablespoons butter
½ butternut squash, peeled and thinly sliced, diced
2 leeks, white parts only, sliced into rings and washed
½ cup Fontina cheese, grated
4 eggs
1 cup milk
1 cup cream
½ cup Panko
Salt and pepper to taste


Preheat oven to 375º. Heat 2 tablespoons butter in a large sauté pan over medium-high heat. Cook the sliced squash, stirring until tender, about 5 minutes. Remove the squash. Add 2 more tablespoons of butter to the pan and cook the leeks until tender, about 10 minutes. Remove from the pan. In a bowl, whisk together the eggs, milk, and cream. Season to taste with salt and pepper. Cut out a round piece of parchment paper for bottom of pie tin. Take 2½ tablespoons of butter at room temperature and cover the paper in the pie tin. Evenly layer the Panko on the bottom of the tin. Distribute the cooked squash, leeks, and Fontina cheese in the pie tin on the Panko. Pour the egg mixture over all and bake for 20-30 minutes or until the center is golden and has risen. Cool slightly before cutting.

Serves 8

About St. Francis Winery & Vineyards

For more than four decades, St. Francis Winery & Vineyards has hand-crafted fruit forward, luscious and full-bodied wines from the superior mountain and valley vineyards in Sonoma County’s best appellations. St. Francis wines are recognized globally for outstanding quality and great value. As a Certified Sustainable, family-owned winery, they have worked to preserve Sonoma County’s natural resources for future generations.

Butternut Squash and Leek Frittata

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