Saturday, October 22, 2011

Butternut Squash Spoon Bread

This is what you get when cornbread and butternut squash souffle have a love child.  It will be a perfect side for your more gourmet Turkey Day dinner spread, but why wait?  It was a delicious side to a perfectly cooked sage and bread crumb breaded pork chop....

(Dang....wish my camera wasn't at work so I could have taken a picture.)

Butternut Squash Spoon Bread
From Southern Living.
Makes 8-10 servings.

2 cups buttermilk
4 large eggs, separated
2 cups thawed, frozen unseasoned, pureed butternut squash (or use frozen or fresh squash that you cook and puree yourself)
1/3 cup freshly grated Parmesan cheese
1 cup stone-ground white cornmeal
1 teaspoon baking powder
1 teaspoon chopped fresh rosemary
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted
(Next time I make it I might add a little spice as well.  A teaspoon of hot pepper sauce?  Generous pinch of crushed red pepper?  Maybe even a diced jalapeno pepper.....)

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.)

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 over squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.

Brush a 2 1/2- to 3-qt. baking dish or 12-inch cast-iron skillet with 1 tablespoon melted butter; stir remaining melted butter into squash mixture.

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.

Bake at 350° for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.

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