Best 2 Butternut Squash Spoon Bread Recipes

In the realm of comforting and flavorful dishes, butternut squash spoon bread reigns supreme. This delectable casserole seamlessly blends the natural sweetness of butternut squash with a tender, cornbread-like base, resulting in a culinary masterpiece. Its versatility shines through various recipes, each offering a unique twist on this classic.

One recipe takes a traditional approach, showcasing the harmony of butternut squash, cornmeal, and buttermilk. Another elevates the dish with a hint of spice, incorporating roasted poblano peppers and a touch of cumin. For those seeking a vegetarian delight, a meatless version swaps sausage for a medley of earthy mushrooms. And for a gluten-free alternative, an almond flour-based recipe delivers all the flavors without compromising texture.

Additionally, a sweet potato variation adds a vibrant twist, while a savory option featuring bacon and cheddar cheese caters to those with a penchant for hearty comfort food. Last but not least, a delightful cornbread stuffing recipe transforms this dish into an exceptional side dish, perfect for holiday gatherings.

No matter your preferences, these butternut squash spoon bread recipes promise an explosion of flavors and textures that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH SPOON BREAD

Butternut Squash Spoon Bread image

Put butternut squash mixture among custard cups sprinkled with walnuts - a wonderful side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 8

Number Of Ingredients 9

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

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place squash in single layer in pan. Bake 40 minutes, stirring after 20 minutes, or until tender. Cool 5 minutes. Reduce oven temperature to 350°F.
Spray 8 (4-oz) custard cups or ramekins with cooking spray. Place cups on cookie sheet. In food processor, place squash, cheese, flour, butter, milk, sage, salt and egg yolks. Cover; process, using quick on-and-off motions, until well blended. Spoon squash mixture into large bowl.
In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into squash mixture. Divide evenly among custard cups.
Bake 35 to 40 minutes or until slightly puffed and golden brown. Sprinkle with walnuts. Serve warm.

Nutrition Facts : ServingSize 1 Serving

BUTTERNUT SQUASH SPOON BREAD

Butternut Squash Spoon Bread image

I usually can't find frozen butternut squash, so just dice some up, cook it and puree it. For the best texture, serve immediately after baking.

Provided by Lynette !

Categories Savory Breads

Time 1h20m

Number Of Ingredients 10

Ingredients

2 c buttermilk
4 large eggs, separated
2 c thawed, frozen unseasoned, pureed butternut squash (may use cooked, fresh unseasoned, pureed)
1/3 c parmesan cheese, freshly grated
1 c stone-ground white cornmeal
1 tsp baking powder
1 tsp fresh rosemary, chopped
1/2 tsp baking soda
1/2 tsp salt
1/4 c butter, melted

Steps:

1. Preheat oven to 350°. Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around the edges (do not boil); remove from heat. (Mixture may curdle).
2. Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal and the next 4 ingredients in a small bowl. Stir the cornmeal mixture into the squash mixture. Pour warm buttermilk over the squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
3. Brush a 2 1/2 to 3 quart baking dish or 12-inch cast-iron skillet with 1 tablespoon melted butter; stir remaining melted butter into the squash mixture.
4. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into the squash mixture. Pour the mixture into the prepared baking dish.
5. Bake at 350° for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.

Tips:

Butternut squash spoon bread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner.
It is important to use fresh butternut squash for the best flavor and texture.
Be sure to cook the squash until it is very soft before mashing it. This will help to create a smooth and creamy spoon bread.
Feel free to add other ingredients to your spoon bread, such as cheese, bacon, or chopped nuts.
Butternut squash spoon bread can be baked in a variety of pans, including muffin tins, loaf pans, and casserole dishes.
Serve butternut squash spoon bread warm with butter or honey.

Conclusion:

Butternut squash spoon bread is an easy and delicious way to enjoy this healthy vegetable. It is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy texture and sweet flavor, butternut squash spoon bread is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting way to use butternut squash, give this recipe a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #vegetables #american #southern-united-states #oven #dinner-party #heirloom-historical #holiday-event #kid-friendly #stove-top #dietary #toddler-friendly #squash #equipment #from-scratch