Butternut Squash Spoon Bread Recipe

Name: Butternut Squash Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
["Preheat oven to 350 degrees.", "Cook buttermilk in a heavy saucepan over medium high heat, stirring often, 4-6 minutes or until bubbles appear around edges (do not boil); remove from heat. (Mixture may curdle).", "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 voer squash mixture; whisk until smooth. Let stand 5 minutes or until lukewarm.", "Brush a 2 1/2 to 3 qt baking dish or 12"" cast iron skillet with 1 tablespoons mielted butter; stir remaining butter into squash mixture.", "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.", "Bake for 30-35 minutes or until top is golden and a wooden pick inserted in center comes out clean."]

1963

kcal

Calories

208

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups buttermilk, 4 large eggs, separated, 2 cups thawed frozen unseasoned, pureed butternut squash, 1/3 cup freshly grated parmesan cheese, and more.

Yes, Butternut Squash Spoon Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut Squash Spoon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions