 | | Directions |
- Preheat oven to 400°F.
- COOK SQUASH: Cut squash lengthwise and remove seeds. In a lightly greased casserole dish, place squash flesh side down and bake at 400º F for 45 minutes, or until tender. Cool slightly, remove squash from skin and purée.
- Cook carrots and purée. Lower oven temperature to 375º F.
- SPOON BREAD: In a 3 quart saucepan, sauté onions in 1 tablespoon of butter until translucent. Add water, 1/2 cup milk, and rosemary. Bring onion mixture to a boil. Whisk in cornmeal. Cook, stirring constantly, for an additional 1 minute. Remove from heat.
- To create the batter, combine the cornmeal mixture, puréed vegetables, remaining 1/2 cup of milk, egg yolks, 2 tablespoons butter, salt, cayenne, and cumin in pan.
- Beat egg whites in a separate bowl until stiff peaks form. Fold into batter. Place in greased 2 quart casserole.
- Bake at 375º F for 45-50 minutes, or until set. The center should be soft; do not overbake. Spoon bread is served hot, as a side dish, using a spoon.
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Prep Time: 2 hours
Cook Time: 1 hour
Container: 2 quart casserole
Servings: 8
|  | | Ingredients | | - | | 2 cups cooked butternut squash, puréed |
| - | | 1 cup cooked carrots, puréed |
| - | | 1 tablespoon butter |
| - | | 1/2 cup onion, chopped |
| - | | 1 cup water |
| - | | 1/2 cup skim milk |
| - | | 1 teaspoon fresh rosemary, minced |
| - | | 3/4 cup yellow cornmeal |
| - | | 1/2 cup skim milk |
| - | | 3 egg yolks |
| - | | 3 egg whites |
| - | | 2 tablespoons butter |
| - | | 2 teaspoons salt |
| - | | 1/8 teaspoon cayenne pepper |
| - | | 1/8 teaspoon cumin |
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