Butternut Squash Spoon Bread
For the ideal texture, we recommend serving this immediately once baked.
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Total: 1 Hour, 10 Minutes
- 2 cups buttermilk
- 4 large eggs, separated
- 2 cups thawed, frozen unseasoned, pureed butternut squash
- 1/3 cup freshly grated Parmesan cheese
- 1 cup stone-ground white cornmeal
- 1 teaspoon baking powder
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 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.)
- 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.
- 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.
- 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.
- 5. Bake at 350° for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
- Note: We tested with Bird's Eye Frozen Butternut Squash. Buy 2 (12-oz.) packages to measure 2 cups.
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