Roasted Butternut Squash Spoon Bread

1. 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. 2

   Puree the squash with a few splashes of veggie broth and set aside. Do the same with the carrots.

3. 3

   Saute onions in a sauce pan in one tablespoon of butter until softened and translucent.

4. 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. 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. 6

   Whip egg whites into peaks and gently fold them into the batter.

7. 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!

* Per serving · 4 servings · Values may vary.