Squash & Maple Apple Spoon bread
Cozy, fall-inspired side dish made with puréed yellow squash, caramelized apples, maple syrup, and creamy cornmeal baked until soft and spoonable
Ingredients
- 4 medium yellow squash yields 1 cups purée
- 4 Tbsp butter
- 2 cups half and half or heavy whipping cream
- 1.5 cups fine cornmeal
- 1 tsp salt
- 3 Tbsp maple syrup
- 1 tsp baking powder
- ¼ tsp ground nutmeg
- 3 large eggs lightly beaten
- Caramelized apples:
- 1 Tbsp butter
- 2 medium apples peeled and diced
- 1 Tbsp brown sugar
- Pinch of cinnamon
Instructions
- Cook the squash:
- Slice squash into rounds or half-moons (no need to peel). Steam for 8–10 minutes, until very tender. Drain well and let cool slightly.
- Transfer to a sieve or colander and press gently to remove excess water. Purée until completely smooth — you should have about 1½ cups of squash purée.
- Make the cornmeal base:
- In a medium saucepan, heat 3 tbsp butter over medium-low until warm then turn to low, and stir in cornmeal. It will look like a thick paste. Remove from heat and stir in salt, maple syrup, baking powder, and nutmeg.
- Stir the warm squash purée into the cornmeal mixture until smooth and well combined. Let cool slightly before adding the eggs.
- Caramelize the apples:
- In a small skillet, melt butter. Add diced apples, brown sugar, cinnamon, and salt. Cook for 5–6 minutes, stirring often, until golden and tender.
- Combine and bake:
- Add eggs to the warm squash-cornmeal mixture. Gently fold in caramelized apple and sprinkle cinnamon over the top.
- Pour batter into a greased 9x9-inch baking dish
- Bake at 350°F for 40-50 minutes, until golden and set in the center.
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