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Cheddar-Butternut Squash Clafoutis

I came up with this savory version of the classic French dessert clafoutis and shared it for dinner with a salad. My friends loved it, but in the end I could have eaten the whole pan myself while dreaming of being in Paris with every scrumptious bite. —Joseph A. Sciascia, San Mateo, California
  • Total Time
    Prep: 20 min. Cook: 50 min. + standing
  • Makes
    6 servings

Ingredients

  • 3 cups cubed peeled butternut squash
  • 2 teaspoons olive oil
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 large eggs
  • 1-1/2 cups 2% milk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • 2 cups shredded sharp white cheddar cheese
  • 1/4 cup grated Parmesan and Romano cheese blend
  • 1 tablespoon butter
  • 1 tablespoon minced fresh chives

Directions

  • Preheat oven to 400°.
  • Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm.
  • In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Pour egg mixture into skillet; top with roasted squash.
  • Bake until puffed and edges are browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.
Nutrition Facts
1 piece: 357 calories, 22g fat (11g saturated fat), 176mg cholesterol, 586mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 19g protein.

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