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Butternut Squash Spoon Bread

BUTTERNUT SQUASH SPOON BREAD

wonderful side dish for the holidays! from southern living.

Time: 60 minutes

Steps:

  • preheat oven to 350 degrees
  • cook buttermilk in a heavy saucepan over medium high heat , stirring often , 4-6 minutes or until bubbles appear around edges
  • remove from heat
  • lightly beat egg yolks in a large bowl
  • stir in squash and cheese
  • combine cornmeal , and next 4 ingredients in a small bowl
  • stir cornmeal mixture into squash mixture
  • pour warm buttermilk voer squash mixture
  • whisk until smooth
  • let stand 5 minutes or until lukewarm
  • brush a 2 1 / 2 to 3 qt baking dish or 12" cast iron skillet with 1 tablespoons mielted butter
  • stir remaining butter into squash mixture
  • beat egg whites at high speed with an electric mixer until stiff peaks form
  • carefully fold into squash mixture
  • pour mixture into prepared baking dish
  • bake for 30-35 minutes or until top is golden and a wooden pick inserted in center comes out clean


butternut squash spoon bread image

Number Of Ingredients: 10

Ingredients:

  1. buttermilk
  2. eggs
  3. butternut squash
  4. parmesan cheese
  5. white cornmeal
  6. baking powder
  7. fresh rosemary
  8. baking soda
  9. salt
  10. butter


BUTTERNUT SQUASH SPOON BREAD

Put butternut squash mixture among custard cups sprinkled with walnuts - a wonderful side dish.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h45m

Yield 8

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place squash in single layer in pan. Bake 40 minutes, stirring after 20 minutes, or until tender. Cool 5 minutes. Reduce oven temperature to 350°F.
  • Spray 8 (4-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet. In food processor, place squash, cheese, flour, butter, milk, sage, salt and egg yolks. Cover; process, using quick on-and-off motions, until well blended. Spoon squash mixture into large bowl.
  • In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into squash mixture. Divide evenly among custard cups.
  • Bake 35 to 40 minutes or until slightly puffed and golden brown. Sprinkle with walnuts. Serve warm.


Butternut Squash Spoon Bread image

Number Of Ingredients: 9

Ingredients:

  • 2 packages (12 oz each) refrigerated chopped butternut squash (5 cups)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, melted
  • 1 cup milk
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 1/2 teaspoon salt
  • 4 eggs, separated
  • 1/4 cup finely chopped walnuts, toasted


BUTTERNUT SQUASH SPOON BREAD

I usually can't find frozen butternut squash, so just dice some up, cook it and puree it. For the best texture, serve immediately after baking.

Recipe From justapinch.com

Provided by Lynette !

Time 1h20m

Steps:

  • 1. Preheat oven to 350°. Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around the edges (do not boil); remove from heat. (Mixture may curdle).
  • 2. Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal and the next 4 ingredients in a small bowl. Stir the cornmeal mixture into the squash mixture. Pour warm buttermilk over the squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
  • 3. Brush a 2 1/2 to 3 quart baking dish or 12-inch cast-iron skillet with 1 tablespoon melted butter; stir remaining melted butter into the squash mixture.
  • 4. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into the squash mixture. Pour the mixture into the prepared baking dish.
  • 5. Bake at 350° for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.


Butternut Squash Spoon Bread image

Number Of Ingredients: 10

Ingredients:

  • 2 c buttermilk
  • 4 large eggs, separated
  • 2 c thawed, frozen unseasoned, pureed butternut squash (may use cooked, fresh unseasoned, pureed)
  • 1/3 c parmesan cheese, freshly grated
  • 1 c stone-ground white cornmeal
  • 1 tsp baking powder
  • 1 tsp fresh rosemary, chopped
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 c butter, melted


AUTUMN SPICED BUTTERNUT SQUASH BREAD

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

Recipe From allrecipes.com

Provided by BOLTONLANE

Time 2h15m

Yield 20

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
  • Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.


Autumn Spiced Butternut Squash Bread image

Number Of Ingredients: 13

Ingredients:

  • 2 ⅔ cups white sugar
  • ⅔ cup shortening
  • 2 cups pureed cooked butternut squash
  • 4 eggs
  • ⅔ cup water
  • 3 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • ⅔ cup chopped walnuts
  • ⅔ cup raisins


SPOON BREAD

This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h20m

Yield 6 servings.

Steps:

  • Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.


Spoon Bread image

Number Of Ingredients: 5

Ingredients:

  • 2 cups whole milk
  • 6 tablespoons butter
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 3 large eggs, room temperature, separated


SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING

This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.

Recipe From cooking.nytimes.com

Provided by Tara Parker-Pope

Time 1h30m

Yield 6 servings

Steps:

  • Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
  • Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.


Savory Butternut Squash and Parmesan Bread Pudding image

Number Of Ingredients: 13

Ingredients:

  • 3 cups butternut squash, peeled and cut into 1/2 inch cubes
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups 1 percent low-fat milk
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 3 large eggs
  • 2 large egg whites
  • 8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)


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