Ingredients

The following ingredients have 6 Servings
  • 2 1/2 cups Roasted Butternut Squash puréed
  • 1/2 cup Puréed carrots
  • 3 tablespoons Butter
  • 1 Medium Onion, chopped
  • 2 cups Milk
  • 3/4 cup Corn meal
  • 3 Eggs, separated
  • 2 teaspoons salt - to taste
  • Cayenne pepper
  • Cumin
  • 1 cup Shredded extra sharp cheddar cheese
  • A few splashes of veggie broth

Instruction

  • Preheat oven to 400 degrees. Place peeled, halved and seeded squash in a baking dish and drizzle them with olive oil. Roast for approximately 45 minutes. While the squash is baking, steam the carrots until soft enough to purée and set aside.
  • Purée the squash with a few splashes of veggie broth and set aside. Do the same with the carrots.
  • Sauté onions in a sauce pan in one tablespoon of butter until softened and translucent.
  • Add milk to the onions and bring mixture to a gentle boil. Slowly whisk in the corn meal, whisking constantly and remove from heat when finished.
  • In a large mixing bowl, combine the puréed vegetables, cornmeal mixture, remaining 2 tablespoons of butter, egg yolks, cheese, salt, cayenne and cumin. You'll want to use an electric mixer to make sure everything is thoroughly combined and smooth.
  • Whip egg whites into peaks and gently fold them into the batter.
  • Place batter into greased casserole dish and bake at 375 for approximately 45 minutes. The center should be soft, but set. Remove from oven, spoon onto plates and enjoy immediately!