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.
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