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
- + 3 more ingredients
-
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, melted
1. Preheat oven to 350°. 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...
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