Skip to main content

Squash Spoon Bread with Cucumber Pesto

DISCLAIMER: So we've got these huge squash in our garden and I have no idea what they are but for the purpose of this recipe - should you decide to try it - try butternut squash or pumpkin as a substitute.

We've had these two huge squash sitting on top of our fridge for a week. When I say huge I'm talking bigger than BandMan's head. It's got pale green skin, it's really heavy, but sounded hollow (lots of seeds). The night before last I decided to bake one and see what was up. I knew it would be edible but I didn't know it was going to be so damn buttery-velvety awesome.

Since I cooked the squash whole and for too long, I had no choice other than to puree it. This spoon bread is the first dish of many to feature this mystery squash.

I'm sure the term spoon bread is also a mystery for some of you. It's a Southern dish that's generally like a cornbread pudding. It's a special Southern delicacy that doesn't get served a ton - mainly special occasions and holidays. But I said "fuck it. I want spoon bread right now."

Usually it has corn in it but I substituted the corn for the pureed squash and it was très délicieux. I served the spoon bread with cucumber pesto on top. Why? Because I have a shit ton of cucumber from PaleoChick's garden and I need to use it up. I was really nervous that the pesto wouldn't turn out and it would ruin my spoon bread but I was wrong. It was the perfect accompaniment.

1 c coconut milk
juice of 1 lemon

1 c cornmeal
1 tbsp agave nectar
2 tsp salt

1 1/3 c boiling water
1/4 c vegan mayo
2 1/2 tsp baking powder
1/2 tsp baking soda
1 c pureed squash

  1. Get your oven to 375
  2. Let your milk and lemon juice curdle together for about 10 minutes.
  3. In a separate bowl, mix together the boiling water, cornmeal, agave, and salt.
  4. Now back to your curdled milk: Whip in the vegan mayo and then pour it over the cornmeal mixture and add in the baking powder and baking soda. Stir it up and add in your squash. Keep stirring.
  5. Pour the mixture into whatever baking dish you feel like and bake for 45 minutes. Let that shit cool down before you put it in your mouth. You've been warned.

 Cucumber Pesto

1 c almonds
1 cucumber
2 oz basil
1/4 c nutritional yeast
juice of 1 lemon
salt and pepper, to taste

1/4 c olive oil
  1. Pulse all ingredients - minus the oil - in a food processor. When you feel good about it, mix in the oil and serve on top of the spoonbread.


  1. Hmmm lovely. This sounds so good. I love breads with cornmeal in :)


Post a Comment

positive feedback. negative feedback.
comments. questions.
pats on the back. atta girls.
all welcomed and appreciated.

Popular posts from this blog



I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…