Roasted Butternut Squash Spoon Bread

• 2 1/2 cups Roasted Butternut Squash pureed
• 1/2 cup Pureed carrots
• 3 tablespoons Butter
• 1 Medium Onion, chopped
• 2 cups Milk
• 3/4 cup Corn meal
• 3 Eggs, separated
• 2 teaspoons salt - to taste
• Pinch Cayenne pepper
• Pinch Cumin
• 1 cup Shredded extra sharp cheddar cheese
• A few splashes of veggie broth

1. Preheat oven to 400 degrees. Place peeled, halved and seeded squash in a baking dish and drizzle them with olive oil. Roast for approximately 45 minutes. While the squash is baking, steam the carrots until soft enough to puree and set aside.
2. Puree the squash with a few splashes of veggie broth and set aside. Do the same with the carrots.
3. Saute onions in a sauce pan in one tablespoon of butter until softened and translucent.
4. Add milk to the onions and bring mixture to a gentle boil. Slowly whisk in the corn meal, whisking constantly and remove from heat when finished.
5. In a large mixing bowl, combine the pureed vegetables, cornmeal mixture, remaining 2 tablespoons of butter, egg yolks, cheese, salt, cayenne and cumin. You'll want to use an electric mixer to make sure everything is thoroughly combined and smooth.
6. Whip egg whites into peaks and gently fold them into the batter.
7. Place batter into greased casserole dish and bake at 375 for approximately 45 minutes. The center should be soft, but set. Remove from oven, spoon onto plates and enjoy immediately!

purueed, purueed carrots, butter, onion, milk, meal, eggs, salt, cayenne pepper, cumin, extra sharp, veggie broth

Taken from food52.com/recipes/7313-roasted-butternut-squash-spoon-bread (may not work)