Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml)
  • ½ teaspoon sea salt (3g)
  • ¼ teaspoon black pepper (0.5g)
  • 3 large eggs (approximately 150g)
  • 1 ½ cups whole milk (360 ml)
  • ½ cup heavy cream (120 ml)
  • ¼ cup all-purpose flour (30g)
  • ½ teaspoon dried thyme (1g)
  • ¼ teaspoon ground nutmeg (0.5g)
  • ½ teaspoon salt (3g), or to taste
  • ¼ teaspoon black pepper (0.5g), or to taste
  • 1 ½ cups (about 6 oz / 170g) mature cheddar cheese, grated

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet (lined with parchment for easy cleanup).
  2. Roast for 20 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While the squash roasts, whisk together the eggs, milk, cream, flour, thyme, nutmeg, salt, and pepper in a large mixing bowl until smooth.
  4. Spread the roasted squash evenly in the pie dish or skillet. Sprinkle about half of the grated cheddar cheese over the squash.
  5. Pour the batter evenly over the squash and cheese.
  6. Sprinkle the remaining cheddar cheese over the batter.
  7. Bake for 35-40 minutes, or until the clafoutis is puffed up, golden brown, and set in the centre (a knife inserted near the centre should come out relatively clean).
  8. Let the clafoutis cool for at least 10-15 minutes before serving. This helps it to set properly.