For the unfamiliar, a clafoutis is generally a sweet thing, sort of a Dutch Baby pancake thing full of fruit, for dessert. Today, though, we’re going savory for dinner, and making a cheesy, squash-y delight! This is slightly better day-of, but if you have leftovers you can toast them back up to best-ness in the toaster oven.

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 milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon cayenne pepper
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan and Romano cheese blend + more for sprinkling
• 1 tablespoon butter
• 1 tablespoon minced fresh chives

Preheat oven to 400.

Combine the squash, oil, rosemary, thyme, salt, and pepper in a 12″ cast iron pan and toss to evenly coat. (I cut the squash the day before, so just mixed everything together in the ziplock I’d stored it in.)

Roast 15-20 minutes until tender (=easy to stick a fork into).

Meanwhile, in a large bowl whisk together the eggs, milk, slower, and cayenne, then stir in the cheese.

When the squash is cooked, turn it out into a plate/bowl, and put the butter in the still-hot pan, placing back in the oven for a minute if necessary to melt the butter. Turn the pan all around to grease the insides of the pan.

Pour the prepared egg mixture into the greased pan, then sprinkle the squash chunks across the top.

Bake until puffed and browned at the edges, 30-35 minutes.

Remove from the oven, sprinkle with some more of the Parm blend and some chives, and let stand 15 minutes before cutting and enjoying!

Butternut Squash Clafoutis

From Taste of Home.

• 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 milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon cayenne pepper
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan and Romano cheese blend + more for sprinkling
• 1 tablespoon butter
• 1 tablespoon minced fresh chives

Preheat oven to 400.

Combine the squash, oil, rosemary, thyme, salt, and pepper in a 12″ cast iron pan and toss to evenly coat. Roast 15-20 minutes until tender.

Meanwhile, in a large bowl whisk together the eggs, milk, slower, and cayenne, then stir in the cheese.

When the squash is cooked, turn it out into a plate/bowl, and put the butter in the still-hot pan, placing back in the oven for a minute if necessary to melt the butter. Turn the pan all around to grease the insides of the pan.

Pour the prepared egg mixture into the greased pan, then sprinkle the squash chunks across the top. Bake until puffed and browned at the edges, 30-35 minutes. Remove from the oven, sprinkle with some more of the Parm blend and some chives, and let stand 15 minutes before cutting and enjoying!