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butternut squash spoon bread

a recipe by
Lynette !
Gulf Breeze, FL

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.

serves 8
prep time 35 Min
cook time 45 Min
method Bake

Ingredients For butternut squash spoon bread

  • 2 c
  • 4 lg
    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
  • 1/4 c
    butter, melted

How To Make butternut squash spoon bread

  • 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.

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