Cheesy Butternut Squash Bacon Clafoutis

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.

Watch how to make this

Ingredients

• Butternut squash: Butternut squash is a key ingredient that provides a sweet, nutty flavor and creamy texture to the clafoutis. It adds substance and nutritional value to the dish, making it more hearty and suitable for a savory breakfast or brunch.
• Milk: Forms the base of the custard-like batter. It provides moisture and helps create the soft, creamy texture characteristic of clafoutis.
• Eggs: Eggs are crucial for the structure and texture of the clafoutis. They 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 that complements the butternut squash.
• 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.

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.

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 vegetable 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.

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

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Recipe

Print Recipe

Cheesy Butternut Squash Bacon Clafoutis

Total Time1 hour hr 45 minutes mins

Course: Breakfast

Cuisine: French

Keyword: pork

Servings: 6

Author: Christine Ma

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

You can cook the squash the day before and store it in the fridge until ready to use.