Butternut Squash & Leek Clafoutis

Name: Butternut Squash & Leek Clafoutis
Prep time: 10 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 3 cups butternut squash, cubed; 1 leek, cut into u00bc-inch rings; 2 teaspoons olive oil; 1 teaspoon fresh rosemary, minced; 1 teaspoon fresh thyme, minced; kosher salt and coarsely ground pepper, to taste; 4 large eggs; 1u00bd cups milk; u00bd cup all-purpose flour; u00bc teaspoon cayenne pepper; 2 cups sharp cheddar cheese, shredded; u00bc cup Parmesan, grated; 1 tablespoon butter; 1 tablespoon fresh chives, minced

By Cheese, Eggs, Squash, Vegetarian Baking, Sautéing

July 12, 2020

Clafoutis is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick flan-like batter. This dessert originated in the Limousin area of France, where batters play an important role. This Butternut Squash and Leek Clafoutis is a savory version. It's simple to make and my husband absolutely loved it and wants me to keep the recipe handy. The problem with me, (and I have many problems!) is that I make so many new things that I forget to make some of our old favorites.

Prep: 10 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

3 cups butternut squash, cubed

1 leek, cut into ¼-inch rings

2 teaspoons olive oil

1 teaspoon fresh rosemary, minced

1 teaspoon fresh thyme, minced

kosher salt and coarsely ground pepper, to taste

4 large eggs

1½ cups milk

½ cup all-purpose flour

¼ teaspoon cayenne pepper

2 cups sharp cheddar cheese, shredded

¼ cup Parmesan, grated

1 tablespoon butter

1 tablespoon fresh chives, minced

Directions

1Preheat oven to 400° F. 

2Place butternut squash and leeks in a 12-inch 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. 

3In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in the 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. 

4Bake until puffed and edges are browned, 30 - 35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan cheese.

This recipe has been adapted from Cheddar-Butternut Squash Clafoutis, Taste of Home, August/September 2019.

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1 Review

Jeanne

July 13, 2020

I vote with Eric! This is one of my favorite recipes….usually as a desert using cherries. Looking to expand my COVID rotation, so will try this as a savory.

Thanks, Leslie,

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