Butternut Squash Spoon Bread

I would describe spoon bread as cornbread and pudding’s frequently overlooked img_3343love child. The sweetness of the cornmeal pairs well with the velvety pudding-like texture of the spoon bread, and creates the perfect canvas for a range of autumn starches from squash to sweet potatoes.  In fact, I adapted this recipe from a Sweet Potato Spoon Bread recipe.  I also tailored the recipe to be gluten free.

Butternut Squash Spoon Bread

Recipe makes one 2 quart baking dish.

Preheat oven to 350 degrees.

Cook and puree 1 Butternut Squash.

Grease a shallow baking dish (roughly 9 x 13 inches in size).

On the stovetop under medium heat stir together the ingredients below until the mixture starts to thicken (10-15 minutes):

  •  1/4 cup Yellow Cornmeal
  • 2 cups Milk
  • 4 tbsp Butter
  • 1/4 cup Maple Syrup
  • dash of ground Nutmeg
  • dash of ground Cloves
  • 1 1/2 tsp of ground Cinnamon
  • 1 tsp Salt (less if butter is salted)
  • 1 cup Water

Remove the mixture from the heat and let it cool slightly.

Beat together in a large mixing bowl:

  • pureed Butternut Squash
  • 4 Eggs
  • 1 cup Milk
  • 1/4 cup Maple Syrup (this can be omitted if you do not want the spoon bread to be too sweet)
  • 1/2 cup Yellow Cornmeal

Gradually beat in the spiced mixture into the butternut batter until smoothly combined.

Pour batter into the greased baking dish.

Bake for 45 minutes.

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