Winter Squash Spoon Bread Recipe

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Pureed butternut squash adds delicious flavor to this fantastic, old-fashioned cornbread favorite.
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  • 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
Container: 2 quart casserole
2 hrs
1 hr
  • 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.
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Winter Squash Spoon Bread Recipe Reviews

winter squash spoon bread

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"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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