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Prep
Difficulty
Easy
Time
Estimate
1 hour
If you are making the squash from scratch, start with that. If using a can or already pureed squash, start with the spoonbread. While it bakes, sauté the greens. To serve, present the potentially puffed up spoonbread on the table and then scoop some into each bowl and top with a pile of wilted greens. Watch your tongues at first, it is steamy hot goodness.
Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.
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.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
