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Winter squash cornbread

Winter Squash Skillet Cornbread

The addition of cream winter squash brings your basic cornbread up a notch. Super moist and nutritious. Adapted from America's Home Kitchen.
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Prep Time 30 minutes
Cook Time 22 minutes
Servings: 8
Course: Appetizer, contorno, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds winter squash or sweet potato (you need 1 ¾ cups squash pulp) Any hard winter squash will do, for example, butternut squash, honeynut squash, Kuri or delicata.
  • ½ cup milk can substitute almond or rice milk
  • 7 tbsp unsalted butter (melted) + 1 tbsp total = 1 stick of butter 4 oz.)
  • 4 large eggs
  • 1 ½ cups cornmeal
  • ½ cup all-purpose flour I used spelt flour
  • ¼ cup packed light or dark brown sugar
  • 1 tbsp baking powder yes, 1 tablespoon
  • ½ tsp baking soda
  • 1 ½ tsp salt

Equipment

  • 10" cast iron skillet or oven safe pan

Method
 

  1. Preheat oven to 425 °F
Prep the squash
  1. Cute the squash into cubes, remove the seeds, leaving skin on. Method #1: place on a cookie sheet, skin side down and roast in a 425 °F oven until soft, about 15 - 20 minutes. Method #2: If you have an Instapot, place squash cubes in the Instapot with 2 inches of water and pressure cook for 3 minutes.
    The squash will be very soft. When cool enough to touch, remove and discard the skins, mash the pulp with a fork until smooth and uniform. There should be 1¾ cup of pulp.
  2. Add the pulp to a bowl and whisk in the milk, butter, and eggs.
  3. Stir in the cornmeal, the flour, baking powder, baking soda, and salt. Mix until uniform.
  4. Place the cast iron skillet or oven-safe pan on the stovetop and add the 1 tbsp butter. Let it melt and simmer for 3 minutes until slightly brown and fragrant. Keep on low heat so the butter does not burn.
    Spoon in the batter into the skillet on top of the butter and smooth out the top. Place in the oven for 25 minutes until golden brown on top and a toothpick inserted in the middle comes out clean.
    Winter squash cornbread
  5. Cool the cornbread in the skillet for 1 hour before serving.

Notes

When we have a plethora of winter squashes, I will spend an afternoon making the pulp and freezing it in freezer bags, usually with 2 cups per bag. That way, a bit of winter is preserved to be used later in the year when I want something savory and creamy.
Below are a few suggestions for your winter squashes!