Butternut Squash Spoon Bread

IMG_5541Spoon bread seems to be in every magazine right now, and I figured it was about time I found out just what it is!  Trolling online and through cookbooks, I found out just a couple of essentials.  Firstly, it is made with cornmeal, secondly it has eggs in it, and thirdly, no self respecting American southerner would ever whip the egg whites, folding them into the batter.

I finally found an old James Beard recipe from 1965 in one of my books.  I had seen pumpkin & sweet potato versions, so thought I could use up some leftover butternut squash.  When cooking it, the fragrance of the spices reminded me of bread pudding, and likewise, when eating it, the texture was very similar.   Savory with just a hint of sweetness, it’s definitely meant to be served as a side dish, much like a stuffing or dressing would be.  It’s easy to imagine it sopping up gravy.  This would be a welcome addition to the holiday feast for everybody, including anyone who is gluten intolerant.

Alongside the original Beard recipe, it was written that slices of it are to be enjoyed the following day for breakfast, after being fried in butter, and drizzled with honey or maple syrup. I didn’t fry it, but I did take a slice, warmed it up in the microwave for a bit, and then did enjoy it with maple syrup.  Amazingly good! Continue reading