Winter Squash Spoon Bread Recipe

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Pureed butternut squash adds delicious flavor to this fantastic, old-fashioned cornbread favorite.

Winter Squash Spoon Bread (+)

Directions

Preheat oven to 400°F.
COOK SQUASH: Cut squash lengthwise and remove seeds. In a lightly greased casserole dish, place squash flesh side down and bake at 400º F for 45 minutes, or until tender. Cool slightly, remove squash from skin and purée.
Cook carrots and purée. Lower oven temperature to 375º F.
SPOON BREAD: In a 3 quart saucepan, sauté onions in 1 tablespoon of butter until translucent. Add water, 1/2 cup milk, and rosemary. Bring onion mixture to a boil. Whisk in cornmeal. Cook, stirring constantly, for an additional 1 minute. Remove from heat.
To create the batter, combine the cornmeal mixture, puréed vegetables, remaining 1/2 cup of milk, egg yolks, 2 tablespoons butter, salt, cayenne, and cumin in pan.
Beat egg whites in a separate bowl until stiff peaks form. Fold into batter. Place in greased 2 quart casserole.
Bake at 375º F for 45-50 minutes, or until set. The center should be soft; do not overbake. Spoon bread is served hot, as a side dish, using a spoon.

Container: 2 quart casserole

Prep Time: 2 hours

Cook Time: 1 hour

Serving Description: 1 scoop

Servings: 8

Enter desired servings:

Ingredients

-		2 cups cooked butternut squash, puréed
-		1 cup cooked carrots, puréed
-		1 tablespoon butter
-		1/2 cup onion, chopped
-		1 cup water
-		1/2 cup skim milk
-		1 teaspoon fresh rosemary, minced
-		3/4 cup yellow cornmeal
-		1/2 cup skim milk
-		3 egg yolks
-		3 egg whites
-		2 tablespoons butter
-		2 teaspoons salt
-		1/8 teaspoon cayenne pepper
-		1/8 teaspoon cumin

winter squash spoon bread recipe
Ratings & Reviews

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This has been rated by 1 member.

Submitted by: Love Food
Date: 2007/11/02

"I’ve been trying to find something to serve for Thanksgiving in place of stuffing and this is it. I made it last night and thought it was perfect. Great recipe!"

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