Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Squash Spoonbread
 

Tags: Dairy Free Gluten-Free Low-Glycemic vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Squash Spoonbread

 

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.

Ingredients

  • 2 cups milk, dairy-free works, too
  • 2 cups winter squash, see the intro for more info
  • 1 cup cornmeal
  • 1 onion, finely minced
  • 2 tablespoons butter, unsalted
  • 4 eggs, room temperature
  • 1 teaspoon salt, divided
  • 1 cup jarlsberg cheese, shredded
  • 1 teaspoon smoked paprika
  • 1 pinch nutmeg

Serving Size: 4 People

Share

 

Preparation Instructions

Combine the milk, squash and cornmeal in a big bowl. Cover with a towel and allow to soak. This can actually be done ahead, as early as the night prior, but a ten minute soak is sufficient, too.

Turn the oven on to 350.

Place a skillet over medium-high heat and add the onions with a generous splash of water. As soon as the water has cooked off, swirl in half of the butter and reduce the heat. Let the onions cook until they are just translucent. Whisk the cooked onions into the cornmeal squash mixture.

Generously grease the bottom & sides of a tall baking dish or soufflé pan with the remaining butter.

Separate the eggs. Whisk the yolks into the soaking cornmeal with half of the salt and the jarlsberg cheese, smoked paprika (optional) and nutmeg.

In a separate, warm to room temperature bowl, beat the egg whites & the remaining salt with an electric mixer or stand mixer until the egg whites are just becoming stiff.

Pour the whipped egg whites into the large bowl and using a spatula scraper, gently fold them together.

Pour the batter into the greased baking dish and bake for 35-45 minutes until a small spot in the center barely jiggles when shook. If there is a lot of movement throughout the dish, it needs probably needs another 10 minutes.

Serve as soon as possible, especially if it is puffed up. Dip a large spoon in and watch it settle and fall onto itself. It will still be a bit wet and hopefully full of good fluffiness.