Cheddar-Butternut Squash Clafoutis Recipe

Name: Cheddar-Butternut Squash Clafoutis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
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.
3
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.
4
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.

1738

kcal

Calories

175

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Cheddar-Butternut Squash Clafoutis falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar-Butternut Squash Clafoutis

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