Roasted Squash Cornbread Recipe | Squash Recipes

Make this roasted squash cornbread recipe for a golden Fall dish.

1 1/2 cup organic cornmeal, preferably stoneground
1 1/2 cup unbleached white flour (or gluten-free flour mix)
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt (3/4 tsp if using salted butter)
1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work)
1/3 cup maple syrup
1 cup milk
1/2 cup yoghurt
1/4 cup melted butter (plus 1 Tbsp for greasing the pan)
1/4 cup sunflower oil
2 eggs

Preheat the oven to 400 F and using a full tablespoon of butter, grease an 8 x 11 baking pan with butter (a metal baking pan yields best results). Using a lot of butter will give a nice crispy golden bottom and sides to your cornbread.
Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together.
To make roasted squash, cut a squash of your choice in half, scoop out the seeds, and roast it cut-sides facing down on an oiled baking sheet at 400F for about 45 minutes or until soft. Let it cool and scoop out the flesh, discarding the skins. Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor.
Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, sunflower oil, and yoghurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.
Pour the batter into a greased 8 x 11 baking pan. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.
Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm!

Roasted Squash Cornbread