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Going savory with a classic dish and enjoying cheesy butternut squash bacon clafoutis for a hearty breakfast! This seasonal brunch dish is a great way to start the day.
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What makes this recipe special
Clafoutis, have you ever tried it? The most popular clafoutis is cherry, and it's delicious if I do say so myself. The dessert has a similar texture to flan and is usually served warm. I only had a sweet clafoutis, but I wondered how a savory one tastes. Swap out the fruit for winter squash, add a touch of bacon and cheese, and you have a very special brunch. Cheesy butternut squash bacon clafoutis, the ideal winter breakfast dish!
I always enjoy a breakfast casserole dish like this breakfast croissant sandwich bake or toad in the hole, especially during the winter. It's so homey and incredibly satisfying. This cheesy butternut squash bacon clafoutis fits into that category, making mornings a bit brighter.
Ingredients
- Butternut squash: Provides a sweet, nutty flavor and creamy texture to the clafoutis.
- Milk: Forms the base of the custard-like batter. It provides moisture and helps create the soft, creamy texture characteristic of clafoutis.
- Eggs: Act as a binding agent and help the dish puff up during baking, creating a light and fluffy texture.
- Nutmeg: Adds a warm, slightly sweet spice flavor.
- Fontina: Adds a rich, creamy texture and a nutty, slightly sweet flavor to the clafoutis. It melts well, creating pockets of gooey cheese throughout the dish. You can substitute fontina with gruyère or a mild cheddar, though it may slightly alter the flavor profile.
- Bacon: Provides a salty, smoky flavor that contrasts nicely with the sweetness of the squash and the richness of the cheese.
- Herbs: Rosemary complements the squash and bacon flavors, while chives provide a mild onion-like taste and add visual appeal as a garnish. You can substitute rosemary for thyme.
Substitutions and variations
- Vegetarian: Omit the bacon for a vegetarian version or substitute it with tempeh bacon.
- Toppings: You can add another vegetable, such as sauteed mushrooms or spinach.
Recipe
Cheesy Butternut Squash Bacon Clafoutis
Ingredients
- 1 small butternut squash
- 1 ½ cup milk
- 4 large eggs
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- pinch of nutmeg
- 1 ½ cups shredded fontina
- ⅓ cup grated parmesan plus extra for serving
- 5 slices bacon chopped
- 4 shallots thinly sliced
- ½ teaspoon minced rosemary
- 1 tablespoon chopped chives
Instructions
- Preheat oven to 425 degrees F.
- Roast butternut squash just until fork-tender. Remove from the oven. When squash is cool enough to handle, peel, cut in half and discard seeds. Slice squash into ¼-inch thick slices and set aside.
- Reduce oven temperature to 400 degrees F.
- Whisk together milk, eggs, flour, salt, pepper, and a pinch of nutmeg until well combined. Add fontina and parmesan, stirring to combine.
- Heat a 12-inch cast iron pan over medium heat. Add chopped bacon and cook until browned and crispy. Remove bacon with a slotted spoon and set aside.
- In the same pan, add sliced shallots and saute until tender, about 4-5 minutes. Add rosemary and saute for 30 seconds. Remove pan from heat and pour milk egg mixture. Arrange sliced butternut squash in egg mixture and sprinkle bacon in an even layer. Bake clafoutis in oven for 30-35 minutes or until golden brown and set. Remove from oven and let stand for 15 minutes. Sprinkle extra parmesan on top, chopped chives, and freshly cracked black pepper. Serve.
Notes
Step-by-step instructions
Step 1: Prepare squash
To make this a proper Christmas brunch, it only seemed fitting to incorporate butternut squash. Roast the squash in the oven just until tender.
You don't want the squash to be too soft, or it'll lose its shape. You can also steam the squash if you prefer.
When it's cool enough to handle, peel the squash, discard the seeds, and slice it into ¼-inch thick slices.
Feel free to prepare the squash the day before.
Step 2: Make batter
Set aside the squash and prepare the batter. It's a fairly simple batter with eggs, milk, flour, a pinch of nutmeg, salt, pepper, and cheese. Fontina is a great choice, but you can also use mozzarella, Monterey Jack, or cheddar.
Next, heat a cast-iron or oven-safe pan and cook bacon until crispy and browned. Remove the bacon and use the fat drippings to saute the shallots.
If you're not a fan of the bacon fat, you can use oil or butter instead.
Take the pan off the stove and pour the egg batter. Arrange the squash and sprinkle the bacon evenly on top. You can arrange the squash first and then pour the batter into the pan, but the squash might move around.
Transfer the cheesy butternut squash and bacon clafoutis to the oven and continue baking until golden brown and puffed.
Remove the clafoutis from the oven and let it sit for 15 minutes. Finish with a sprinkle of grated parmesan, chopped chives, and freshly cracked black pepper.
I can honestly say that this cheesy butternut squash bacon clafoutis warmed me up from head to toe. My favorite part? The slightly charred, crispy, cheesy edges. I might have to find a way to enjoy this year-round!
Make-ahead and storage
- Make-ahead: You can roast the squash and cook the bacon ahead of time, but it's best to assemble and bake the clafoutis just before serving.
- Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Frequently asked questions
A clafoutis is traditionally a French dessert made with fruit baked in a custard-like batter. This savory version adapts the concept into a breakfast dish.
While a cast-iron pan is ideal for even heating and presentation, you can use any oven-safe skillet or baking dish.
The clafoutis is done when it's golden brown on top and set in the middle. A knife inserted in the center should come out clean.
More winter breakfast recipes
Looking for winter brunch ideas? Try these:
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