I would describe spoon bread as cornbread and pudding’s frequently overlooked love child. The sweetness of the cornmeal pairs well with the velvety pudding-like texture of the spoon bread, and creates the perfect canvas for a range of autumn starches from squash to sweet potatoes.  In fact, I adapted this recipe from a Sweet Potato Spoon Bread recipe.  I also tailored the recipe to be gluten free.

Butternut Squash Spoon Bread

Recipe makes one 2 quart baking dish.

Preheat oven to 350 degrees.

Cook and puree 1 Butternut Squash.

Grease a shallow baking dish (roughly 9 x 13 inches in size).

On the stovetop under medium heat stir together the ingredients below until the mixture starts to thicken (10-15 minutes):

•  1/4 cup Yellow Cornmeal
• 2 cups Milk
• 4 tbsp Butter
• 1/4 cup Maple Syrup
• dash of ground Nutmeg
• dash of ground Cloves
• 1 1/2 tsp of ground Cinnamon
• 1 tsp Salt (less if butter is salted)
• 1 cup Water

Remove the mixture from the heat and let it cool slightly.

Beat together in a large mixing bowl:

• pureed Butternut Squash
• 4 Eggs
• 1 cup Milk
• 1/4 cup Maple Syrup (this can be omitted if you do not want the spoon bread to be too sweet)
• 1/2 cup Yellow Cornmeal

Gradually beat in the spiced mixture into the butternut batter until smoothly combined.

Pour batter into the greased baking dish.

Bake for 45 minutes.