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Butternut Squash Spoon Bread

Put butternut squash mixture among custard cups sprinkled with walnuts – a wonderful side dish.

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  • Prep Time 20 min
  • Total Time 1 hr 45 min
  • Servings 8

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

Directions

  • 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.
  • 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.
  • 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.
  • 4 Bake 35 to 40 minutes or until slightly puffed and golden brown. Sprinkle with walnuts. Serve warm.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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