BUTTERNUT SQUASH SPOON BREAD

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.