Ingredients
3 cups cubed peeled butternut squash2 teaspoons olive oil1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme1/2 teaspoon kosher salt1/4 teaspoon coarsely ground pepper4 large eggs1-1/2 cups 2% milk1/2 cup all-purpose flour1/4 teaspoon cayenne pepper2 cups shredded sharp white cheddar cheese1/4 cup grated Parmesan and Romano cheese blend1 tablespoon butter1 tablespoon minced fresh chives
Preparation
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 side 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.
