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

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

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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.