Roasted Butternut Squash Spoon Bread
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Author Notes: I was first introduced to Spoon bread as a child by our next door neighbors who were from Georgia. They became great friends of ours and often times our families would gather together to celebrate and Spoon bread seemed always to be at their table. I've been experimenting with versions of this Southern classic for a couple of years now and since my taste runs more towards savoy than sweet, I think this recipe strikes the perfect balance between the two. This dish would be great as a side on the Thanksgiving table, or anytime you want something warm and comforting. - TiggyBee
Serves 6
- 2 1/2 cups Roasted Butternut Squash puréed
- 1/2 cup Puréed carrots
- 3 tablespoons Butter
- 1 Medium Onion, chopped
- 2 cups Milk
- 3/4 cups Corn meal
- 3 Eggs, separated
- 2 teaspoons salt - to taste
- pinches Cayenne pepper
- pinches Cumin
- 1 cup Shredded extra sharp cheddar cheese
- A few splashes of veggie broth
- Preheat oven to 400 degrees. Place peeled, halved and seeded squash in a baking dish and drizzle them with olive oil. Roast for approximately 45 minutes. While the squash is baking, steam the carrots until soft enough to purée and set aside.
- Purée the squash with a few splashes of veggie broth and set aside. Do the same with the carrots.
- Sauté onions in a sauce pan in one tablespoon of butter until softened and translucent.
- Add milk to the onions and bring mixture to a gentle boil. Slowly whisk in the corn meal, whisking constantly and remove from heat when finished.
- In a large mixing bowl, combine the puréed vegetables, cornmeal mixture, remaining 2 tablespoons of butter, egg yolks, cheese, salt, cayenne and cumin. You'll want to use an electric mixer to make sure everything is thoroughly combined and smooth.
- Whip egg whites into peaks and gently fold them into the batter.
- Place batter into greased casserole dish and bake at 375 for approximately 45 minutes. The center should be soft, but set. Remove from oven, spoon onto plates and enjoy immediately!
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Butternut Squash
Tags: butternut squash, Holidays, savory, Side Dishes
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2 months ago Georgia Brown
made this minus the carrot. added roasted pepitas, bacon and seasonings such as Thyme, garlic, pakrika and fresh black pepper. used corn masa and corn meal {3 to 1 parts}.
about 1 year ago Truly Scrumptious
Just made this minus the cheese, reducing everything by half, except eggs. (I used two eggs). The Butternut Squash Spoonbread turned out just fine.
over 1 year ago PlainCheesecake
This is delicious. I made it yesterday for lunch (I pre-roasted the squash and steamed the carrots in the microwave) and it was a good blend of spice and sweetness. Thanks!
over 1 year ago PlainCheesecake
Made this yesterday morning and had it for lunch. Such an easy recipe (I had roasted the butternut squash earlier and steamed the carrots in the microwave). My puree was a bit on the chunky side, but it was the right amount of spice and sweetness. Thanks!
over 1 year ago PlainCheesecake
Made this yesterday morning and had it for lunch. Such an easy recipe (I had roasted the butternut squash earlier and steamed the carrots in the microwave). My puree was a bit on the chunky side, but it was the right amount of spice and sweetness. Thanks!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
This looks so good! My kind of comfort food . . . and on the menu for next week! ;o)
over 2 years ago TiggyBee
Thank you so much.. I'm thrilled that you'll be making this! I hope you and Mr T enjoy it!
: )
over 2 years ago BlueKaleRoad
Sounds delicious and I'll be making this for sure!
over 2 years ago iuzzini
Finally made this last nite! It was delish! I think it might have been even better tonite as leftovers! :) Thanks!
over 2 years ago TiggyBee
I'm so glad you enjoyed it. We thought it was great the next night too!! Thanks so much! : )
over 2 years ago JoanG
I have to try this!
over 2 years ago iuzzini
I am making this over the weekend and I can't wait! It looks soooo tasty--
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yum! Sounds like perfect comfort food! Thanks for the recipe TiggyBee!
over 2 years ago TiggyBee
Thank you!!
over 2 years ago Midge
I was concocting a butternut spoon bread in my head, but yours sounds terrific.
over 2 years ago TiggyBee
Thanks so much Midge! I appreciate it and hope you'll get the chance to make it sometime!!
over 2 years ago TiggyBee
Thanks everyone for your lovely comments! It's really delicious and I hope you'll all try it sometime!! : )
over 2 years ago healthierkitchen
This does sound terrific!
over 2 years ago monkeymom
This looks so good TiggyBee!
over 2 years ago lapadia
I have never had spoonbread, but this sounds like a recipe I would like, thanks for sharing it!
over 2 years ago gingerroot
I have been adding spoon bread to my Thanksgiving menu ever since my husband was diagnosed with celiac disease. Your version with butternut squash sounds fantastic. I can't wait to try this!
over 2 years ago TheWimpyVegetarian
Yum!!! I love the sound of this!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
This looks delicious. And you're right . . . . a fantastic side dish on the Thanksgiving table. In fact, it would be hearty enough to be a main dish for vegetarian guests. Love it. ;o)
over 2 years ago Sagegreen
Savory and scrumptious!