Butternut Squash Spoon Bread

1. 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. 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. 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. 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. 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. 6

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

* Per serving · 4 servings · Values may vary.