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Prep
Difficulty
Easy
Time
Estimate
1 hour
If not already done, roast the squash and hazelnuts- ideally well in advance. Next soak the cornmeal and milk; add the pureed squash whenever it is ready. Preheat the oven. Start to sauté the onions for the salad. Whip up the spoonbread ingredients and place the batter in the soufflé dish. Bake it! While it bakes, finish sautéing the onions, add the sliced apples and make the dressing. Toss with the greens. Hopefully, the spoonbread is nicely puffed so as soon as it is baked, present it on the table with the warm salad.
This toss it together dish reminds me of a cross between cornbread and a soufflé. The addition of squash adds flavor, nutrients and seasonal goodness. Adding a swiss cheese to the mix brings another earthy flavor, but you could also skip the cheese and substitute the milk with your favorite alternative to make this dairy-free. This is perfect with your favorite winter squash such as: kabocha, sweetmeat, buttercup, butternut, amber cup, turban, the list goes on! Just use this recipe to create a puree. Otherwise, a can of your favorite brand of pumpkin or butternut squash can work, too.
Sweet & warm toppings coat spinach or shreds of dark leafy greens with a generous sprinkle of toasted hazelnuts.
