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Butternut Squash Spoon Bread
Butternut Squash Spoon Bread
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Prep Time:
20 minutes
Total Time:
1 hour 45 minutes
Layer butternut squash mixture into ramekins, topped with toasted walnuts – a delightful side dish.
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
Instructions:
  • Preheat the oven to 425°F and generously spray a 15x10x1-inch pan with cooking spray. Spread the squash in a single layer on the pan. Bake for 40 minutes, stirring halfway through, until tender. Let it cool for 5 minutes before reducing the oven temperature to 350°F.
  • Prepare the custard cups or ramekins by spraying them with cooking spray. Arrange them on a cookie sheet. In a food processor, combine the squash, cheese, flour, butter, milk, sage, salt, and egg yolks. Blend until smooth using quick pulses. Transfer the mixture into a large bowl.
  • In a medium bowl, use an electric mixer to whip the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the squash mixture and distribute the mixture evenly among custard cups.
  • Bake until slightly puffed and golden brown, around 35 to 40 minutes, then sprinkle with walnuts and serve warm.

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