Cheddar-Butternut Squash Clafoutis

Name: Cheddar-Butternut Squash Clafoutis
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 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

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 20 min. Cook: 50 min. + standing

By Taste Of Home Editorial Team

Recipe by

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 15, 2023

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

TEST KITCHEN APPROVED

Cheddar-Butternut Squash Clafoutis

Contest Winner

7 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:50 min

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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

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Directions

1
Preheat oven to 400°.

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 side with butter. Pour egg mixture into skillet; top with roasted squash.
4
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.