Butternut Squash Spoon Bread with Duck Confit by Chef Alyssa's Kitchen Recipe
by Chef Alyssa Gorelick of Chef Alyssa's Kitchen
Serves 4 to 6
2 ½ cups Roasted Butternut Squash puréed
2 Tablespoons Butter
2 Shallots, chopped
1 cup whole milk or almond milk
1/2 cup corn meal
3 eggs, separated
2 teaspoons salt - to taste
1/4 cup Parmesan cheese
1 sprig rosemary, chopped
A few splashes of veggie broth
10 ounces (about 2 legs) duck confit
6 kale leaves, finely shaved
1. 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. Purée with a few splashes of veggie broth and set aside.
3. Sweat shallots in a sauce pan in one tablespoon of butter until softened and translucent. Add milk and bring mixture to a simmer.
2. Slowly whisk in the corn meal, until smooth, then remove from heat when finished.
5. In a large mixing bowl, combine the squash purée, cornmeal mixture, remaining butter, egg yolks, cheese, salt, cumin and rosemary.
6. Whip egg whites into peaks and gently fold them into the batter.
7. Place batter into greased casserole dish or several ramekins, and bake at 375 for approximately 10 minutes, turning after 8 minutes. When done, the center should be soft, but set.
8. While the spoon bread bakes, warm the duck confit with some broth to ensure it is moist. Toss in shaved kale to wilt. Remove from the heat.
9. Serve spoon bread right away, topped with duck confit and additional rosemary if preferred.