Clafoutis is a traditional French desert, a crust less custard pie with fresh cherries so to say….but I was craving something savory with butternut squash, so I created this most delicious dish. My kitchen smelled amazing as the aroma danced in the air and the minute I pulled them out of the oven, all puffy and golden orange I just about fainted because they were so beautiful. The minute my fork went into this light, cheesy and savory dish, I knew my mouth was in for a treat. The sweetness of the roasted butternut squash blended with the herbs, sharp cheddar and just a hint of cayenne was simply amazing. This will be a star at your next dinner table, lunch or brunch paired with a light salad.
12 ounces of butternut squash cut into 1 inch cubes
2 teaspoons olive oil
1 teaspoon fresh chopped rosemary
1 teaspoon fresh thyme
¼ teaspoon kosher salt
¼ teaspoon coarse black pepper
1 ½ cups whole milk
4 large eggs
½ cup of flour
¼ teaspoon cayenne pepper
¼ cup of Parmesan & Romano blended cheese
2 cups of extra sharp cheddar
- Preheat the oven to 400 degrees F
- Place the butternut squash in a bowl and toss with olive oil, rosemary, thyme, salt & pepper and pour onto a non-stick sprayed or oiled sheet pan and roast for 20 minutes or until almost fork tender, set aside
- While squash is in the oven, in a mixing bowl combine the eggs, milk, flour and cayenne pepper and mix well, add the cheeses and combine
- Butter a 10 to 12 inch cast iron pan or oven safe skillet and pour batter into pan and sprinkle the butternut squash evenly over the surface of the batter
- Turn down oven to 375 degree F and bake until puffed and light golden brown around the edges, about 45-50 minutes.
- Let cool for 15 minutes and sprinkle with additional parmesan cheese blend and garnish with cut chives and serve warm. Serves 6 to 8
Note: You can make it in one cast iron skillet or baking dish, but I opted to use 2, 6 inch skillets, if using 2 skillets, make sure to bring the cooking time down to about 35 minutes.