Print

Cheddar-Butternut Squash Clafoutis

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/cheddar-butternut-squash-clafoutis/