Best Butternut Squash Cornbread Recipes

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CORNBREAD CASSEROLE AND BUTTERNUT SQUASH, MUSHROOMS, AND ANCHO MOLE



Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole image

Categories     Bread     Mushroom     Vegetable     Bake     Roast     Thanksgiving     Vegetarian     Squash     Butternut Squash     Hominy/Cornmeal/Masa     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 24

Filling:
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water
Cornbread:
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
4 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley
Ancho Mole

Steps:

  • For filling:
  • Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
  • For cornbread:
  • Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 4 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
  • Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
  • Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.

BUTTERNUT SQUASH CORNBREAD



Butternut Squash Cornbread image

This cornbread is moist with a pleasant taste of winter squash. Any winter squash will do, but buttenut really brings this dish to life. Butternut squash is commonly used in South Africa. It is often used in soup/stew or can be cooked on a grill and often used as a mash added to various dishes. Grilled butternut is normally either seasoned with spices such as nutmeg and cinnamon. If you have a cast iron skillet, use it instead of the loaf pan.

Provided by BakinBaby

Categories     Quick Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup cornmeal
3/4 cup flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup butter (soft or melted)
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons lemon juice
1 cup butternut squash (cooked & pureed)
1/4 cup milk

Steps:

  • Combine corn meal, flour, baking powder, spices & salt.
  • Cream butter, add sugar & beat until light.
  • Add eggs, lemon juice, squash and milk until combined.
  • Gradually add dry ingredient until well combined.
  • Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
  • If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

Nutrition Facts : Calories 244.5, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.1, Sodium 456.6, Carbohydrate 27.8, Fiber 1.6, Sugar 7.2, Protein 4.3

BUTTERNUT SQUASH CORNBREAD MUFFINS



Butternut Squash Cornbread Muffins image

We like cornbread with a lot of dishes , I get tired sometimes of just plain cornbread, so this is another way to Jazz it up a bit. this has a slightly sweet taste and the Squash makes a good combo, with the cornmeal . This recipe is from Publix - Aprons cook book .

Provided by Shelia Tucker

Categories     Other Breads

Time 30m

Number Of Ingredients 14

non - stick cooking spray
1 1/3 c all purpose flour
1 c yellow cornmeal
2 Tbsp sugar
1 Tbsp baking powder
1 pkg fast acting active dry yeast
1 tsp salt
1/4 tsp ground allspice
1 egg ( lightly beaten )
1 c milk
1 medium butternut squash ( for the 1/2 cup of butternut squash puree )
1/3 c canola oil
butter for muffin ( opt. )
12 cup muffin pan

Steps:

  • 1. To Make the Butternut Squash Puree - Place 2 Tabsp. water in a microwavable baking dish - Cut squash in half, remove seeds, Place the cut sides down in the dish of water, Microwave on High ( 100% ) power for 9 to 12 minutes untill Squash is tender, rerrangeing once , when cooked scoop squash out of shell with a spoon, place in a shallow bowl and mash untill smooth - Set Aside _
  • 2. pre Heat Oven to 400 - Coat muffin tin with cooking spray Set Aside - In a Bowl, combine flour, cornmeal, sugar ,yeast, baking powder, salt, and allspice, stir to combine , Make a well in the center Set Aside -
  • 3. In a Bowl add the prepared squash puree, milk, egg, and oil, mixing well to combine, pour this mixture into the well made in the dry cornmeal mixtur that was set aside pour all at once, stir togeather till just combined, Then Spoon into the prepard muffin cups .
  • 4. Bake for 12 to 15 minutes , or untill a toothpick inserted in the center of muffin comes out clean - take out of oven and place pan on a wire rack to cool for about 5 minutes, Then remove Muffins from pan to serving plate. serve warm with Butter if desired .

BUTTERNUT SQUASH CORNBREAD



Butternut Squash Cornbread image

One secret ingredient takes this easy-to-make cornbread to the next level.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1 pouch (4 oz) butternut squash purée
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg

Steps:

  • Heat oven to 400°F. Generously spray 8-inch square or round pan with cooking spray.
  • In medium bowl, mix all ingredients until blended. Spread in pan.
  • Bake 16 to 18 minutes or until light golden brown. Serve warm.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

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