What are we savoring this winter? Our new, favorite and downright the best Dutch Baby recipe!

We pulled out an old stack of notecards with tiny, cursive writing on it this morning and flipped through them while the snow fell and the coffee steeped. Growing up we’d spend the coldest days of the year by the stove, stirring, sifting & whisking hours away. We would pull hot dishes out of the oven & eat straight out of the pan with fingers & forks while we began baking or cooking what was next.

The Dutch Baby was our favorite. “A dang good dump n’ bake recipe”, Grandma would call it. She would pull the skillets and pans out of the oven while she let us skip the measuring cups & eyeball ingredients– like we were professional chefs.

Our favorite way to enjoy this easy treat? We make it savory! What better excuse is there to eat what is practically a pie than by adding smokey flavors, chopped herbs & roasted roots on top?

The Ingredients:

• 3 large eggs
• 2/3 cup whole milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2 1/2 tablespoons unsalted butter, slice ’em up!
• 2 tbsp garlic, finely chopped
• 1/2 cup shredded gruyere cheese
• 2 handfuls of arugula
• 1 cup of roasted, chopped acorn squash
• 2 tablespoons Picual or Garlic olive oil
• 1 teaspoon freshly squeezed lemon juice

The Steps:

1. Preheat oven to 450 degrees F.
2. Cut acorn squash in half & place on pan
3. Drizzle 1 tablespoon olive oil & a few sprinkles of sea salt on the squash halves; roast for 25 minutes.
4. In a blender, combine eggs, milk flour, paprika and salt. Mix on low speed until evenly incorporated and completely smooth. Or go old school & whisk away!
5. Add a 10-inch cast iron skillet to medium heat. Add 1 tablespoon of olive oil, and add shallot. Stir until fragrant.
6. Pour batter into skillet, then all of gruyere cheese. Immediately place in preheated oven. Bake for ~20 minutes or until puffed and edges are deep golden brown.
7. While pancake is baking, toss baby greens with olive oil and lemon juice until evenly coated.
8. Remove the skillet and squash from oven; cube the squash and add both squash and a generous pile of greens on top of the Dutch Baby.
9. Serve immediately. In fact, screw the plate. Eat from the pan, atop the stove. Avoid burning your tongue at all costs to ensure every bite is enjoyed.