Butternut Squash Spoonbread

By debrcovey

Ingredients

• 2 cups buttermilk
• 4 large eggs, separated
• 2 cups thawed, frozen unseasoned, pureed butternut squash
• 1/3 cup freshly grated Parmesan cheese
• 1 cup strone ground white cornmeal
• 1 tsp baking powder
• 1 tsp chopped fresh rosemary
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cut butter, melted

Preparation

Step 1

Preheat oven to 350. Cook buttermilk in a heavy saucepan over med-high heat, stirring often,4-6 minutes or until bubble appear around edges (do not boil); 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 over squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
Brush a 2 1/2 to 3 quart baking dish or 12 inch cast iron skillet with 1 Tbsp melted butter into squash mixture.
Beat egg whites at high speed with an electric mixer utnil stiff peaks form. Carefully fold into squash mixture. Pour mixture into prepared baking dish.
Bake at 350 for 30-35 minutes or utnil top is golden and a wooden pick inserted in center comes out clean.