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Lilly’s Table

 
 
Wilted Greens
Roasted Squash Puree
© 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

from Squash Spoonbread with Greens, the Week of December 13, 2015.
View the previous or next recipe for this meal.

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

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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.