Butternut Squash Spoon Bread
Warm, comforting, and packed with fall flavor, Butternut Squash Spoon Bread is a luscious twist on the classic Southern dish. Combining the natural sweetness of roasted butternut squash with the golden warmth of nutmeg and cinnamon, this airy, custard-like bread pairs perfectly with savory meals or stands alone as a vegetarian delight. Made with simple pantry staples like cornmeal, honey, and vanilla, and baked to golden perfection, this dish is a balance of sweet, earthy, and buttery goodness. Whether served as a seasonal side for holiday gatherings or a cozy accompaniment to dinner, this spoon bread offers a soft, melt-in-your-mouth texture that will have everyone reaching for seconds. Ready in just over an hour and best served warm, it’s the perfect way to highlight fall’s favorite squash.
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Recipe Information
Ingredients
- 2 cups (pureed) Butternut squash
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon
- 1.5 cups Whole milk
- 4 tablespoons Unsalted butter (melted)
- 3 large Eggs
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 tablespoon Vegetable oil or butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with vegetable oil or butter and set aside.
To prepare the butternut squash puree, peel and cube 1 medium butternut squash, roast at 400°F (200°C) for 30-35 minutes, then blend until smooth. Measure out 2 cups of puree.
In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon.
In a separate large bowl, combine the milk, melted butter, eggs, honey, and vanilla extract, whisking until smooth and well-blended.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold the butternut squash puree into the batter until fully incorporated and smooth.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until the spoon bread is golden brown on top and set in the center. A toothpick inserted into the center should come out clean.
Allow the spoon bread to cool for 5-10 minutes before serving. Serve warm as a side dish or enjoy on its own.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 62.3 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 736 mg | 57% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2245 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
