Cheddar-Butternut Squash Clafoutis

Why You’ll Love This Recipe

I love how this clafoutis looks impressive while requiring relatively little hands-on preparation. Once I roast the squash and whisk together the batter, the oven does most of the work.

The combination of butternut squash and cheddar is another reason I keep coming back to this recipe. I get sweetness and a creamy texture from the squash, while sharp cheddar adds enough savory flavor to balance it.

I also appreciate how versatile the dish is. I can serve it warm or at room temperature, add herbs or other vegetables, and pair it with a simple salad for an easy meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash
• Large eggs
• Whole milk
• Heavy cream
• All-purpose flour
• Sharp cheddar cheese
• Unsalted butter
• Shallot
• Fresh thyme
• Ground nutmeg
• Salt
• Freshly ground black pepper
• Olive oil

I prefer sharp or extra-sharp cheddar because its stronger flavor stands up well to the naturally sweet butternut squash. I also roast the squash before adding it to the clafoutis because roasting concentrates its flavor and prevents excess moisture from diluting the custard.

Directions

1. I preheat the oven to 400°F (200°C). I peel and seed the butternut squash, then cut it into small, evenly sized cubes.
2. I toss the squash with olive oil, salt, and black pepper. I spread it on a baking sheet and roast it for about 20 to 25 minutes, or until tender and lightly caramelized.
3. While the squash roasts, I finely chop the shallot. I melt a little butter in a skillet and sauté the shallot for 3 to 4 minutes, until softened.
4. I reduce the oven temperature to 375°F (190°C) and generously butter a baking dish or oven-safe skillet.
5. In a large bowl, I whisk the eggs until smooth. I add the milk, cream, flour, thyme, nutmeg, salt, and black pepper and continue whisking until I have a mostly smooth batter.
6. I arrange the roasted butternut squash and sautéed shallot evenly in the prepared baking dish.
7. I sprinkle most of the shredded cheddar over the squash, reserving a little cheese for the top.
8. I slowly pour the egg batter over the squash and cheese. I finish by sprinkling the remaining cheddar over the surface.
9. I bake the clafoutis for about 30 to 35 minutes, until the center is set, the edges are puffed, and the top is lightly golden.
10. I remove the dish from the oven and let it rest for 5 to 10 minutes before slicing. I like finishing it with fresh thyme and freshly ground black pepper.

Servings and Timing

I usually serve this recipe as a light main dish for about 6 people. If I include it as one part of a larger brunch spread, I can cut it into smaller portions.

• Prep time: 20 minutes
• Squash roasting time: 20–25 minutes
• Baking time: 30–35 minutes
• Resting time: 5–10 minutes
• Total time: about 1 hour 15 minutes
• Servings: 6

Variations

For a spinach version, I add sautéed baby spinach along with the roasted squash. I cook the spinach first and remove as much excess moisture as possible before adding it to the baking dish.

When I want a stronger cheese flavor, I replace part of the cheddar with Gruyère, Parmesan, or crumbled goat cheese. Gruyère gives me a particularly nutty flavor that pairs beautifully with roasted squash.

For more vegetables, I add sautéed mushrooms, caramelized onions, roasted red peppers, or leeks. I always cook watery vegetables beforehand so they do not make the custard too loose.

I can also replace the thyme with fresh sage or rosemary. Sage is one of my favorite choices because its earthy flavor works especially well with butternut squash and cheddar.

When I want a little heat, I add a pinch of cayenne pepper, red pepper flakes, or finely chopped jalapeño to the batter.

Storage/Reheating

I let leftover clafoutis cool before covering the baking dish or transferring individual portions to an airtight container. I refrigerate it promptly and keep it for up to 3 to 4 days.

To reheat several portions, I cover the dish loosely and warm it in a 325°F (165°C) oven until heated through. I prefer this method because gentle oven heat helps preserve the soft custard texture.

For individual portions, I use the microwave in short intervals until warm. I avoid overheating the clafoutis because eggs can become rubbery when exposed to excessive heat.

I can also enjoy the leftovers cold or at room temperature, which makes this dish particularly convenient for an easy lunch.

FAQs

What is a savory clafoutis?

A traditional clafoutis is a French baked custard-like dessert typically made with fruit. For this savory version, I use vegetables, cheese, eggs, milk, and seasonings instead, giving me a dish with a soft interior similar to a crustless quiche.

Do I need to cook the butternut squash before adding it?

Yes, I prefer roasting the butternut squash before assembling the clafoutis. Raw squash may not become sufficiently tender during the relatively short baking time, while roasting also develops a sweeter and more concentrated flavor.

How do I know when the clafoutis is finished baking?

I look for puffed, lightly browned edges and a center that appears set rather than liquid. A slight jiggle in the center is fine because the custard continues setting as it rests after baking.

Can I make Cheddar-Butternut Squash Clafoutis ahead of time?

Yes. I can roast the squash and prepare the other components ahead of time, then assemble and bake the dish when needed. I can also bake the entire clafoutis in advance and gently reheat it before serving.

What can I serve with Cheddar-Butternut Squash Clafoutis?

I like pairing it with an arugula or mixed-green salad dressed with a bright vinaigrette. For brunch, I serve it alongside fresh fruit, roasted potatoes, crusty bread, or a simple tomato salad.

Conclusion

Cheddar-Butternut Squash Clafoutis is a simple savory dish I can serve for everything from weekend brunch to an easy dinner. I love the combination of caramelized butternut squash, sharp cheddar, fresh herbs, and a tender egg custard, especially when the top emerges golden and slightly puffed from the oven.

Cheddar-Butternut Squash Clafoutis

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A savory French-inspired clafoutis filled with caramelized butternut squash, sharp cheddar, shallot, and fresh thyme in a tender egg custard. It makes a comforting centerpiece for brunch, lunch, or a light dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Brunch
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 3 cups peeled and cubed butternut squash
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1 tablespoon unsalted butter, plus more for greasing
• 5 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup all-purpose flour
• 1 1/2 cups shredded sharp cheddar cheese
• 1 teaspoon fresh thyme leaves, plus more for serving
• 1/8 teaspoon ground nutmeg
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided

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Instructions

1. Preheat the oven to 400°F (200°C). Peel and seed the butternut squash and cut it into small, evenly sized cubes.
2. Toss the squash with olive oil and half of the salt and black pepper. Spread it on a baking sheet and roast for 20 to 25 minutes, until tender and lightly caramelized.
3. While the squash roasts, melt the butter in a skillet over medium heat. Add the shallot and sauté for 3 to 4 minutes, until softened.
4. Reduce the oven temperature to 375°F (190°C) and generously butter a baking dish or oven-safe skillet.
5. Whisk the eggs in a large bowl until smooth. Add the milk, heavy cream, flour, thyme, nutmeg, and remaining salt and black pepper. Whisk until the batter is mostly smooth.
6. Arrange the roasted butternut squash and sautéed shallot evenly in the prepared baking dish.
7. Sprinkle most of the shredded cheddar over the squash, reserving some for the top.
8. Slowly pour the egg batter over the squash and cheese, then sprinkle the remaining cheddar over the surface.
9. Bake for 30 to 35 minutes, until the center is set, the edges are puffed, and the top is lightly golden.
10. Let the clafoutis rest for 5 to 10 minutes before slicing. Garnish with additional fresh thyme and freshly ground black pepper if desired.

Notes

• Roast the butternut squash before assembling the clafoutis to concentrate its flavor and remove excess moisture.
• Sharp or extra-sharp cheddar provides the best contrast with the naturally sweet squash.
• For a spinach variation, add sautéed baby spinach after removing as much excess moisture as possible.
• Gruyère, Parmesan, or goat cheese can replace part of the cheddar.
• Sautéed mushrooms, caramelized onions, roasted red peppers, or leeks can be added, but watery vegetables should be cooked before assembly.
• Fresh sage or rosemary can replace the thyme.
• Add cayenne pepper, red pepper flakes, or finely chopped jalapeño for a little heat.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat gently in a 325°F (165°C) oven or microwave.

Nutrition

• Serving Size: 1/6 clafoutis
• Calories: 360 kcal
• Sugar: 6 g
• Sodium: 570 mg
• Fat: 24 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.4 g
• Carbohydrates: 23 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 210 mg