Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
25 Mins
Total Time
1 Hour 10 Mins
Yield
Makes 8 servings

For the ideal texture, we recommend serving this immediately once baked.

How to Make It

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 edges (do not boil); remove from heat. (Mixture may curdle.)

Step 2

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 over squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.

Step 3

Brush a 2 1/2- to 3-qt. baking dish or 12-inch cast-iron skillet with 1 Tbsp. melted butter; stir remaining melted butter into squash mixture.

Step 4

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.

Step 5

Bake at 350° for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.

Step 6

Note: We tested with Bird's Eye Frozen Butternut Squash. Buy 2 (12-oz.) packages to measure 2 cups.

Ratings & Reviews