Winter Squash Spoon Bread

Ingredients

• ¹/₈ teaspoon(s) cayenne pepper
• 2 cup(s) cooked butternut squash, puréed
• ¹/₈ teaspoon(s) cumin
• 2 teaspoon(s) salt
• 2 tablespoon(s) butter
• 3 egg whites
• ½ cup(s) skim milk
• + 8 more ingredients
• • ¾ cup(s) yellow cornmeal
  • 1 teaspoon(s) fresh rosemary, minced
  • ½ cup(s) skim milk
  • 1 cup(s) water
  • ½ cup(s) onion, chopped
  • 1 tablespoon(s) butter
  • 1 cup(s) cooked carrots, puréed
  • 3 egg yolks

Preheat oven to 400°F. COOK SQUASH : Cut squash lengthwise and remove seeds. In a lightly greased casserole dish, place squash flesh side down and bake at 400° F for 45 minutes, or until tender. Cool slightly, remove squash from skin and purée. Cook carrots and purée. Lower oven temperature to...

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