Winter Squash Spoon Bread
- 1 12 cups winter squash, peeled and diced (1/2-inch pieces)
- 13 cup pure maple syrup
- 2 cups milk
- 1 cup cornmeal, preferably stone-ground
- 34 teaspoon salt
- 18 teaspoon nutmeg
- 4 tablespoons butter, cut into 1/2-inch pieces
- 5 eggs, separated
- Preheat oven to 375F.
- Grease a large, shallow casserole and set aside.
- Put the squash into a large saucepan with plenty of water.
- Bring to a boil, cover, then simmer for about 20 minutes, until the squash is very soft.
- Drain in a colander for several minutes, then puree the squash with the maple syrup in a food processor or blender; set aside.
- Pour the milk in a large, heavy-bottomed pot.
- Gradually whisk in the cornmeal over low heat.
- Turn the heat to medium-high and cook the cornmeal, stirring, until it starts to thicken, about 3 to 5 minutes.
- Reduce the heat slightly and continue to stir and cook for several more minutes, until it is quite thick.
- Stir in the salt, nutmeg, butter, and squash mixture; whisk until smooth.
- Remove from the heat and whisk in the egg yolks.
- Pour into a large bowl.
- Beat the egg whites until stiff, then fold them into the cooked mixture.
- Pour into the prepared pan and bake for about 35 minutes, until golden and puffed.
- Large cracks will appear on the surface.
- Serve hot or very warm as an accompaniment.
winter, maple syrup, milk, cornmeal, salt, nutmeg, butter, eggs
Taken from www.food.com/recipe/winter-squash-spoon-bread-132665 (may not work)