Recipe

Winter Squash Spoonbread Recipe

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Ingredients

Directions

Step #1 Preheat oven to 375°F.
Step #2 Grease a large, shallow casserole & set aside.
Step #3 Put the squash into a large saucepan with plenty of water.
Step #4 Bring to a boil, then simmer for about 20 mins, cover, until the squash is very soft.
Step #5 Drain in a colander for several mins, then puree the squash with the maple syrup in a food processor/blender or mixer.
Step #6 Set aside.
Step #7 Pour the milk In a large-ish, heavy-bottomed pot.
Step #8 Gradually whisk in the cornmeal over low heat/flame.
Step #9 Turn the heat to medium-high & cook the cornmeal, stirring, until it starts to thicken, about 3 to 5 mins.
Step #10 Reduce the heat slightly & continue to stir & cook for several more mins, until it is quite thick.
Step #11 Stir in the salt, nutmeg, butter, & squash mixture; whisk until smooth.
Step #12 Remove from the heat & whisk in the egg yolks.
Step #13 Pour into a large bowl.
Step #14 Beat the egg whites until stiff, then fold them into the cooked mixture.
Step #15 Pour into the prepared pan & bake for about 35 mins, until golden & puffed.
Step #16 Large cracks will appear on the surface.
Step #17 Serve hot or very warm as an accompaniment.
Enjoy the Winter Squash Spoonbread recipe

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