CHEDDAR-BUTTERNUT SQUASH CLAFOUTIS

Cheddar-Butternut Squash Clafoutis image

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

Provided by Taste of Home

Time 1h10m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

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 sides with butter. Pour egg mixture into skillet; top with roasted squash., 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.

Nutrition Facts : Calories 357 calories, Fat 22g fat (11g saturated fat), Cholesterol 176mg cholesterol, Sodium 586mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.