Cheddar-Butternut Squash Clafoutis
Today on our culinary world tour, we’re traveling to the elegant country of France. First off, we’re enjoying a twist on a traditional French tart – Cheddar-Butternut Squash Clafoutis.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6
- 3 cups cubed peeled butternut squash
- 2 tsps. olive oil
- 1 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary, crushed
- 1 tsp. minced fresh thyme or 1/2 tsp. dried thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. coarsely ground pepper
- 4 large eggs
- 1-1/2 cups 2% milk
- 1/2 cup all-purpose flour
- 1/4 tsp. cayenne pepper
- 2 cups shredded sharp white cheddar cheese
- 1/4 cup grated Parmesan and Romano cheese blend
- 1 tbsp. butter
- 1 tbsp. 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 side with butter. Pour egg mixture into skillet; top with roasted squash.
Bake until puffed and edge is browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.
