Winter Squash Spoon Bread

Makes 8 servings, enough for 6-8 as a side
WInter Squash Spoon Bread - Thug Kitchen

This side looks impressive so you can flex on your holiday guests but it’s easy as shit to make. Spoon Bread is somewhere between cornbread and a soufflé but when you throw that inside some sweet winter squash, each spoonful is basically a big ass bite of autumn. Stop searching for your signature holiday dish now because we got your fucking back.

4 small winter squash like delicate, acorn, or sugar pumpkins, halved with all the guts cleaned out
Spoon Bread Filling
3 cups almond milk
1 ½ cups corn kernels, fresh or frozen
1 cups cornmeal (like the cornbread kind, not polenta)
1½ teaspoon baking powder
1 teaspoon garlic powder
½ teaspoon salt
¼ cup olive oil
¼ cups chives, minced
spray oil

Clean and prep the squash, place them on a lined cookie sheet, and warm the oven to 400 degrees.

Warm 2 cups of the almond milk in a medium saucepan over a medium high heat. While that shit comes to a simmer, take the remaining cup of the almond milk and the corn kernels and pulse them in a blender or food processor until it looks only slightly chunky in there. In a small bowl, whisk together the cornmeal, baking powder, garlic powder, and salt and set it aside.

Once the milk is simmering, whisk in the cornmeal mixture, and keep whisking for about 30 seconds so that everything can kinda thicken up. Fold in the corn kernel mix, the olive oil, and the chives and keep stirring for 30 more seconds. The mixture should be lookin like a thick batter now. Spoon that shit into the hollowed out squashes, spray with a little oil, and stick em in the oven for 40-50 minutes or until the squash is tender and the spoon bread looks golden brown in some places. The cook time will vary based on the size of your squashes so just pay attention. Serve warm topped with some fresh pepper and extra chives.

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