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...

View full recipe at SpringPad

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