Recipe: Roasted Squash Cornbread
I make this recipe on repeat in the fall and it is such a hit with both my family and clients. You can use any winter squash, pumpkin or even sweet potato that you have on hand. I’ve made it with delicata, butternut and pumpkin and loved the subtle flavor differences in each one. This is the perfect accompaniment to any soup or stew. Enjoy!
- 1 1/2 cup organic cornmeal, preferably stoneground
- 1 1/2 cup whole wheat pastry flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup pureed roasted winter squash (see directions)
- 1/3 cup maple syrup
- 1 cup milk
- 1/2 cup yoghurt
- 1/4 cup melted butter (plus 1 Tbsp for greasing the pan)
- 1/4 cup sunflower oil
- 2 eggs
- Preheat the oven to 400 F and using a full tablespoon of butter, grease an 8 x 11 baking pan with butter (a metal baking pan yields best results). Using a lot of butter will give a nice crispy golden bottom and sides to your cornbread.
- Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together.
- To make roasted squash, cut a squash of your choice in half, scoop out the seeds, and roast it cut-sides facing down on an oiled baking sheet at 400F for about 45 minutes or until soft. Let it cool and scoop out the flesh, discarding the skins. Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor.
- Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, sunflower oil, and yoghurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.
- Pour the batter into a greased 8 x 11 baking pan. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.
- Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm!
recipe from https://www.pbs.org/food/kitchen-vignettes/roasted-squash-cornbread/