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.

Comments

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

    ReplyDelete

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