Butternut Squash Spoon Bread Recipes

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.

Steps:

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

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Roast the squash: Add the butternut squash to the prepared baking sheet. Drizzle with the olive oil and season with the salt and pepper. Toss to coat.
• Bake for 30 minutes, until the squash is tender and starting to brown around the edges.
• Make the dough: Transfer the squash to a large bowl and mash until smooth.
• In a separate large bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, ginger, sage, olive oil, and maple syrup.
• Stir with a wooden spoon until well mixed. Add 1 cup (450 g) of the mashed butternut squash (save the rest for another use) and work with your hands until the dough begins to come together.
• Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
• Place the dough in a bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, 1-2 hours.
• Make the maple olive oil: In a small bowl, mix together the olive oil, maple syrup, and salt.
• Once the dough has risen, roll out to about a 20-inch (51-cm) wide circle. Brush with maple olive oil and sprinkle with the chopped sage.
• Cut the dough into about 1½-inch (4-cm) squares. Roll up each dough square like a jelly roll.
• Place the dough pieces in a greased 8½x4½-inch (21x11-cm) loaf pan with the cut sides up.
• Loosely cover the loaf pan with a kitchen towel and let rise for 45 minutes.
• Towards the end of proofing, preheat the oven to 350°F (180˚C).
• Lightly brush the top of the proofed loaf with maple olive oil and garnish with the whole sage leaves.
• Bake for 35 minutes, until golden brown. If the top begins to brown too quickly, loosely cover with foil for the remainder of the cook time.
• Let the bread cool for 15 minutes before serving.
• Enjoy!
• Nutrition - Calories: 117 calories, Total fat: 4 grams, Total carbs: 19 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Proteins: 3 grams

Steps:

• Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
• Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
• Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

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.

Steps:

• Combine dry ingredients in one bowl.
• Combine wet ingredients in another bowl.
• Add dry ingredients to wet and mix just until combined.
• Put in two ungreased loaf pans.
• Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
• Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.