Butternut Squash and Cherry Tomato Clafoutis
Course: StarterCuisine: HealthyDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
35
minutesCalories
1600
kcalTotal time
55
minutesFancy a tasty, easy-to-prepare dish that combines sweetness and freshness? Butternut squash and cherry tomato clafoutis revisits this sweet classic in a savoury version. With its soft texture and delicate flavors, it’s perfect for a light meal or an original starter.
Ingrédients
400 g butternut squash, peeled and cubed
200 g cherry tomatoes
3 eggs
200 mL liquid cream
100 mL whole milk
60 g flour
50 g grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
- Vegetable preparation :
Preheat oven to 180°C (gas mark 6). Arrange the butternut squash cubes on a baking tray lined with baking parchment. Drizzle with olive oil, sprinkle with thyme, season with salt and pepper and bake for 15 minutes. Meanwhile, rinse the cherry tomatoes and set aside. - Preparing the clafoutis maker :
In a large bowl, beat the eggs with the cream and milk. Add the flour, mixing well to avoid lumps. Stir in the grated Parmesan and season to taste with salt and pepper. - Assembly and baking :
Butter a gratin dish or individual ramekins. Arrange the roasted squash cubes and cherry tomatoes on the bottom. Pour the clafoutis mixture over the top, making sure the vegetables are evenly distributed. Bake for 35 minutes, until golden and slightly puffed. - Service:
Serve warm or hot, with a green salad for a touch of freshness.
Notes
- Gourmet variation: Add diced goat’s cheese or feta for even more flavor.
- Save time: Butternut squash can be roasted in advance and kept refrigerated until ready to assemble.
Butternut squash and cherry tomato clafoutis is a delicious, colorful option that brings warmth and sweetness to your table. Easy to make, it will delight young and old alike at your winter meals or for a special occasion.
