Roasted Butternut Squash Spoon Bread Recipe

Name: Roasted Butternut Squash Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups Roasted Butternut Squash pureed; 1/2 cup Pureed carrots; 3 tablespoons Butter; 1 Medium Onion, chopped; 2 cups Milk; 3/4 cup Corn meal; 3 Eggs, separated; 2 teaspoons salt - to taste; Pinch Cayenne pepper; Pinch Cumin; 1 cup Shredded extra sharp cheddar cheese; A few splashes of veggie broth

Servings: persons

2 1/2 cups Roasted Butternut Squash pureed
1/2 cup Pureed carrots
3 tablespoons Butter
1 Medium Onion, chopped
2 cups Milk
3/4 cup Corn meal
3 Eggs, separated
2 teaspoons salt - to taste
Pinch Cayenne pepper
Pinch Cumin
1 cup Shredded extra sharp cheddar cheese
A few splashes of veggie broth

1
Preheat oven to 400 degrees. Place peeled, halved and seeded squash in a baking dish and drizzle them with olive oil. Roast for approximately 45 minutes. While the squash is baking, steam the carrots until soft enough to puree and set aside.
2
Puree the squash with a few splashes of veggie broth and set aside. Do the same with the carrots.
3
Saute onions in a sauce pan in one tablespoon of butter until softened and translucent.
4
Add milk to the onions and bring mixture to a gentle boil. Slowly whisk in the corn meal, whisking constantly and remove from heat when finished.
5
In a large mixing bowl, combine the pureed vegetables, cornmeal mixture, remaining 2 tablespoons of butter, egg yolks, cheese, salt, cayenne and cumin. You'll want to use an electric mixer to make sure everything is thoroughly combined and smooth.
6
Whip egg whites into peaks and gently fold them into the batter.
7
Place batter into greased casserole dish and bake at 375 for approximately 45 minutes. The center should be soft, but set. Remove from oven, spoon onto plates and enjoy immediately!

1447

kcal

Calories

144

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 12 ingredients. The key ingredients include: 2 1/2 cups Roasted Butternut Squash pureed, 1/2 cup Pureed carrots, 3 tablespoons Butter, 1 Medium Onion, chopped, and more.

Yes, Roasted 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.

Roasted Butternut Squash Spoon Bread

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