Name: Cheddar-Butternut Squash Clafoutis
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Ingredients for - Cheddar-Butternut Squash Clafoutis

1. 3 cups cubed peeled butternut squash

2. 2 teaspoons olive oil

3. 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

4. 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme

5. 1/2 teaspoon kosher salt

6. 1/4 teaspoon coarsely ground pepper

7. 4 large eggs

8. 1-1/2 cups 2% milk

9. 1/2 cup all-purpose flour

10. 1/4 teaspoon cayenne pepper

11. 2 cups shredded sharp white cheddar cheese

12. 1/4 cup grated Parmesan and Romano cheese blend

13. 1 tablespoon butter

14. 1 tablespoon minced fresh chives

How to cook deliciously - Cheddar-Butternut Squash Clafoutis

1 . Stage

Preheat oven to 400°.

2 . Stage

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.

3 . Stage

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

4 . Stage

Bake until puffed and edge is browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.