Butternut Squash Spoon Bread

Name: Butternut Squash Spoon Bread
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

10 ingredients

1 steps

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

Directions

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.""