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

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 350u00b0. 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 350u00b0 for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
6
Note: We tested with Bird's Eye Frozen Butternut Squash. Buy 2 (12-oz.) packages to measure 2 cups.

1963

kcal

Calories

208

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Butternut Squash Spoon Bread

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