Cheddar-Butternut Squash Clafoutis — When the Cold Settles In and You Need Something Warm

Polar cold week. Minus 10 most days.

Drove Wednesday short only.

Gayle fragile all week. Two bad days, three decent. Eating less.

Dave's back flared Thursday. Chiropractor. OK by Saturday.

Sunday: chicken soup.

I had planned chicken soup for Sunday — I always reach for a pot of something when the cold gets that mean and Gayle’s having a rough stretch — but I’d used the last of the broth earlier in the week. This clafoutis came together instead, warm and golden out of the oven, and honestly it fit the moment just as well: something soft and hearty that didn’t take much effort when I was already running low. The butternut squash and sharp cheddar together smell like the inside of a warm house on a minus-10 day, which was exactly what we needed.

Cheddar-Butternut Squash Clafoutis

Prep Time: 20 min | Cook Time: 40 min | Total Time: 1 hr | Servings: 6

Ingredients

• 2 cups butternut squash, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 3 large eggs
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1 cup sharp cheddar cheese, shredded and divided
• 2 tablespoons fresh chives or green onion, thinly sliced (optional, for garnish)

Instructions

1. Preheat and prep. Preheat oven to 375°F. Lightly grease a 9-inch round baking dish or cast iron skillet with butter or cooking spray.
2. Roast the squash. Toss butternut squash cubes with olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread on a rimmed baking sheet and roast for 18–20 minutes, until just tender and lightly golden at the edges. Remove from oven.
3. Make the batter. In a medium bowl, whisk together eggs and milk until smooth. Add flour, thyme, garlic powder, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Whisk until no lumps remain.
4. Layer and pour. Arrange the roasted squash evenly in the prepared baking dish. Scatter 3/4 cup of the shredded cheddar over the squash. Pour the batter slowly and evenly over the top.
5. Top and bake. Sprinkle the remaining 1/4 cup cheddar over the surface. Bake for 35–40 minutes, until the clafoutis is puffed, set in the center, and golden on top. A knife inserted in the center should come out clean.
6. Rest and serve. Let rest 5 minutes before slicing. Garnish with fresh chives if desired. Serve warm directly from the dish.

Nutrition (per serving)

Calories: 210 | Protein: 10g | Fat: 11g | Carbs: 19g | Fiber: 2g | Sodium: 340mg