Butternut Squash Spoon Bread Recipe

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Butternut Squash Spoon Bread

Lynette !

By
@breezermom

I usually can't find frozen butternut squash, so just dice some up, cook it and puree it. For the best texture, serve immediately after baking.


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Serves:

8

Prep:

35 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 c
buttermilk
4 large
eggs, separated
2 c
thawed, frozen unseasoned, pureed butternut squash (may use cooked, fresh unseasoned, pureed)
1/3 c
parmesan cheese, freshly grated
1 c
stone-ground white cornmeal
1 tsp
baking powder
1 tsp
fresh rosemary, chopped
1/2 tsp
baking soda
1/2 tsp
salt
1/4 c
butter, melted

Directions Step-By-Step

1
Preheat oven to 350°. Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around the edges (do not boil); remove from heat. (Mixture may curdle).
2
Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal and the next 4 ingredients in a small bowl. Stir the cornmeal mixture into the squash mixture. Pour warm buttermilk over the squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
3
Brush a 2 1/2 to 3 quart baking dish or 12-inch cast-iron skillet with 1 tablespoon melted butter; stir remaining melted butter into the squash mixture.
4
Beat the egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into the squash mixture. Pour the mixture into the prepared baking dish.
5
Bake at 350° for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Eggs
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #Spoon Bread