Cheddar Butternut Squash Clafoutis Food

CHEDDAR-BUTTERNUT SQUASH CLAFOUTIS

Steps:

• Preheat oven to 400°., Place butternut squash in a 12-in. cast-iron skillet. Drizzle with oil. Sprinkle with rosemary, thyme, salt and pepper; toss to coat. Roast until just tender, 15-20 minutes. Remove from pan and keep warm., In a large bowl, whisk eggs, milk, flour and cayenne; stir in cheeses. Place butter in same skillet; place skillet in oven until butter is melted, 1-2 minutes. Carefully tilt pan to coat bottom and sides with butter. Pour egg mixture into skillet; top with roasted squash., Bake until puffed and edges are browned, 30-35 minutes. Let stand 15 minutes before cutting. Sprinkle with chives and additional Parmesan and Romano cheese blend.

PUMPKIN CLAFOUTI

Steps:

• 1. Preheat oven to 350°F. Cut the pumpkin or squash in half and scrape out the seeds. Place the halves, cut side up, on a baking sheet, and bake for 1 1/2 hours.
• 2. When cool enough to handle, scrape the flesh into a food processor and blend to a smooth purée. Line a sieve with a double layer of cheesecloth or a clean kitchen towel and place over a bowl. Spoon the purée into the lined sieve and let it drain in the refrigerator overnight. The next day, pass the drained purée through a fine sieve to yield 2/3 cup (use any remaining purée for another purpose).
• 3. Place the eggs, 3/4 cup of the sugar, the milk, cream, vanilla extract, vanilla pulp, and salt in a blender or food processor. Blend or pulse the mixture until very smooth, about 30 seconds. Add the pumpkin purée and blend well. Add the flour and pulse until well combined.
• 4. Pass the batter through a fine sieve, then let it rest at room temperature for 30 minutes.
• 5. Preheat oven to 425°F. Brush a 9-inch quiche or pie plate with the melted butter and sprinkle with the remaining 2 tablespoons of sugar. Sprinkle the hazelnuts in the pan. Pour the batter over the nuts. Bake the clafouti for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes. Serve immediately.

BUTTERNUT SQUASH SOUP WITH BACON AND CHEDDAR

Steps:

• In a medium saucepan with a lid, melt butter and cook onion over low low heat until translucent and sweet. About 30 minutes.
• Add chopped bacon, butternut squash and stock.
• Cook 30 minutes or until squash is tender.
• Add sage and salt and pepper to taste.
• Using an immersion blender, blend soup until smooth.
• Add cream, sour cream and cheese and heat through, stirring to melt cheese.
• Serve with toasted bread croutons, or crostini.

BUTTERNUT SQUASH AU GRATIN RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Melt the butter in a medium saucepan over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Add the flour and stir for 1 minute more, or until the flour turns light golden brown in color. Slowly pour the milk, stirring constantly, and cook, still stirring, until the mixture thickens slightly, 2-3 minutes.
• Add the Campbell's® Cream of Chicken Soup and stir to combine. Add the onion powder; salt; pepper; thyme; and the cheddar, Gruyère, and Parmesan cheeses. Stir for about 2 minutes, or until the cheese has melted completely. Remove the pot from the heat.
• Arrange ⅓ of the butternut squash slices on the bottom of an 8-inch square baking dish. Spread ⅓ of the sauce on top of the squash. Repeat with the remaining squash and sauce to make 2 more layers.
• Bake the gratin for 35 minutes, until the butternut squash is tender.
• Remove the gratin from the oven and turn the broiler on high.
• Sprinkle the cheddar and Gruyère cheeses over the gratin in an even layer. Top with the bread crumbs and thyme.
• Return the gratin to the oven and broil until the cheese is melted and the bread crumbs are toasted, 1-3 minutes. Keep a close eye on the dish to prevent burning.
• Allow the gratin to cool for about 10 minutes before slicing and serving.
• Enjoy!

CHEDDAR BUTTERNUT SQUASH SOUP, LIGHTENED UP!

Steps:

• In a large saucepan, combine squash and broth. Bring to a boil and reduce heat to medium. Simmer until squash is vry tender, about 20 minutes.
• Remove from the heat and let stand until warm, then puree in batches in the blender.
• Return the puree to the saucepan and place over medium low heat. Stir in the sour cream, cheddar, butter and cayenne. Season with salt and pepper.
• Stir the soup until heated through. Don't allow it to boil. Now taste the soup, adding brown sugar if not sweet enough. Sprinkle with chopped chives and serve. Enjoy!

BUTTERNUT SQUASH SANDWICH WITH CHEDDAR CHEESE AND PICKLED RED ONION

Steps:

• Arrange racks in middle and upper thirds of oven; preheat to 450°F. Cut squash in half crosswise where the neck and body meet. Peel and seed. Slice neck lengthwise into 1/4"-thick planks (about 2 1/2" long). Slice body into 1/4" pieces.
• Divide squash, oil, thyme, garlic, 1 tsp. salt, and 1/2 tsp. pepper between 2 rimmed baking sheets. Toss to combine, then arrange in a single layer. Bake, tossing once halfway through and rotating trays, until squash is tender, 18-20 minutes.
• Meanwhile, bring vinegar, sugar, remaining 3/4 tsp. salt, and 1/2 cup water to a boil in a small saucepan. Remove from heat, then stir in onion. Let cool.
• Whisk mayonnaise and mustard in a small bowl. Remove thyme leaves from stems, then finely chop leaves and garlic. Stir into mayonnaise mixture.
• Slice rolls in half and toast in oven 5 minutes. Spread 2 Tbsp. mayonnaise mixture on bottom halves. Top each with squash, cheese, 1 1/2 Tbsp. pickled red onion, and arugula. Serve with chips alongside, if using.
• Squash can be roasted 3 days ahead; cover and chill. Onions can be made 1 month ahead; cover and chill.