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Butternut Squash Spoon Bread

Butternut Squash Spoon Bread
If 72 cents per serving falls in your budget, Butternut Squash Spoon Bread might be a super gluten free recipe to try. One serving contains 224 calories, 8g of protein, and 12g of fat. This recipe serves 8. Head to the store and pick up parmesan cheese, baking soda, rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

1
Preheat oven to 35
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OvenOven
2
Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around edges (do not boil); remove from heat. (
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ButtermilkButtermilk
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Sauce PanSauce Pan
3
Mixture may curdle.)
4
Lightly beat egg yolks in a large bowl; stir in squash and cheese.
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Egg YolkEgg Yolk
CheeseCheese
SquashSquash
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5
Combine cornmeal and next 4 ingredients in a small bowl. Stir cornmeal mixture into squash mixture.
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CornmealCornmeal
SquashSquash
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6
Pour warm buttermilk over squash mixture; whisk until smooth.
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ButtermilkButtermilk
SquashSquash
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7
Let stand 15 minutes or until lukewarm.
8
Brush a 2 1/2- to 3-qt. baking dish or 12-inch cast-iron skillet with 1 Tbsp. melted butter; stir remaining melted butter into squash mixture.
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ButterButter
SquashSquash
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9
Beat egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into squash mixture.
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Egg WhitesEgg Whites
SquashSquash
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10
Pour mixture into prepared baking dish.
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11
Bake at 350 for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
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12
Note: We tested with Bird's Eye Frozen Butternut Squash. Buy 2 (12-oz.) packages to measure 2 cups.
Ingredients you will need
Butternut SquashButternut Squash
DifficultyExpert
Ready In1 h, 10 m.
Servings8
Health Score3
Gluten Free
DietsGluten Free
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