Butternut Squash Spoon Bread
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 473.18 ml buttermilk
- 4 large eggs, separated
- 473.18 ml thawed frozen unseasoned, pureed butternut squash
- 78.78 ml freshly grated parmesan cheese
- 236.59 ml stone ground white cornmeal
- 4.92 ml baking powder
- 4.92 ml chopped fresh rosemary
- 2.46 ml baking soda
- 2.46 ml salt
- 59.14 ml butter, melted
directions
- Preheat oven to 350 degrees.
- Cook buttermilk in a heavy saucepan over medium high heat, stirring often, 4-6 minutes or until bubbles appear around edges (do not boil); remove from heat. (Mixture may curdle).
- Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal, and next 4 ingredients in a small bowl. Stir cornmeal mixture into squash mixture. Pour warm buttermilk voer squash mixture; whisk until smooth. Let stand 5 minutes or until lukewarm.
- Brush a 2 1/2 to 3 qt baking dish or 12" cast iron skillet with 1 tablespoons mielted butter; stir remaining butter into squash mixture.
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into squash mixture. Pour mixture into prepared baking dish.
- Bake for 30-35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri