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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