Pumpkin Dutch Baby


“I love this breakfast dish!” That is what I should have called this recipe, but it probably would be better if I just let you decide what to exclaim after you take the first bite. Super easy way to get your winter squash and all of its healthy carotenoids, too. The lemon and sugar addition just after removing from the oven will form a light and citrusy crust. Plus you get to mix everything in the blender, who said cooking your veggies had to be difficult? This also may call to mind a delicious flan you may have had in the past as well.


3 T butter (room temperature)

3 large eggs

3/4 C milk

1/2 C flour

1/2-3/4 C winter squash puree

1/4 t salt

1/2 t vanilla

4 T sugar

1 T fresh lemon juice

Preheat oven to 425

Place 2 tablespoons of the butter in pan of choice and put it in the oven until butter is melted. remove and set on stove top.

Combine all other ingredients (except the lemon juice and 1 tablespoon of sugar) in blender or food processor and mix until just incorporated. Pour into pan and return to oven. Bake for 20 minutes or until dish has puffed up in pan and is golden brown. Immediately after removing from oven dot with last tablespoon of butter and sprinkle on last tablespoon of sugar and drizzle on the lemon juice. Slice and serve with haste.

| December 29th, 2013 | Posted in breakfast dishes, Recipes, Winter Squash |

One Response to “Pumpkin Dutch Baby”

  1. mistaking the deathsqueal | detail collector Says:

    […] pumpkin dutch baby (for a farewell morning) puffing up golden at 350 degrees before receiving sprinkles of sugar and lemon juice _______ […]

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