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Butternut Squash Spoon Bread

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By Betty Crocker Kitchens
Updated Nov 24, 2011
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Put butternut squash mixture among custard cups sprinkled with walnuts – a wonderful side dish.

Butternut Squash Spoon Bread

  • Prep Time 20 min
  • Total 1 hr 45 min
  • Servings 8
  • Ingredients 9
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    Bake 35 to 40 minutes or until slightly puffed and golden brown. Sprinkle with walnuts. Serve warm.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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