Butternut Squash Spoon Bread

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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 cornmeal
• 1 teaspoon baking powder
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter, melted

Recipe

• 1 preheat oven to 350 degrees.
• 2 cook buttermilk in a heavy saucepan over medium high heat, stirring often, 4-6 minutes or until bubbles appear around edges (do not boil); remove from heat. (mixture may curdle).
• 3 lightly beat egg yolks in a large bowl; stir in squash and cheese. combine cornmeal, and next 4 ingredients in a small bowl. stir cornmeal mixture into squash mixture. pour warm buttermilk voer squash mixture; whisk until smooth. let stand 5 minutes or until lukewarm.
• 4 brush a 2 1/2 to 3 qt baking dish or 12" cast iron skillet with 1 tablespoons mielted butter; stir remaining butter into squash mixture.
• 5 beat egg whites at high speed with an electric mixer until stiff peaks form. carefully fold into squash mixture. pour mixture into prepared baking dish.
• 6 bake for 30-35 minutes or until top is golden and a wooden pick inserted in center comes out clean.