Photo: Jennifer Davick; Styling: Buffy Hargett
Ingredients:
1 large butternut squash
2 – 3 medium carrots
4 shallots, chopped
3 eggs, separated
3/4 cups of cornmeal
2 cups of buttermilk
3 tablespoons of butter
a few splashes of water
1/2 teaspoon kosher salt
pinches of cayenne & cumin, to taste
fresh rosemary & thyme
Directions:
Preheat oven to 400 degrees. Start by peeling the butternut squash, cutting it in half and de-seeding it. Soak in water for about 5 – 10 minutes, pat dry and place in a baking dish in the oven to roast for about 45 minutes. While the squash is baking, steam the carrots until soft, and set aside.
Saute the shallots in a skillet over medium heat with a tablespoon of butter. Cook until they begin to soften, then add the salt, cayenne, cumin, de-stemmed thyme and most of the rosemary (save some sprigs for garnish). Mix well and turn the heat down to low.
Puree the squash and carrots, adding water as needed, to make a smooth, but not runny, paste.
Add the buttermilk to the sauteed onions on a low heat. Cook, stirring constantly, until bubbles begin to appear on the rim. Do not boil. Mixture may still curdle. Slowly mix in the cornmeal while stirring to avoid clumping. Once the cornmeal is completely mixed in, remove from heat.
In a large mixing bowl combine the cornmeal mix with the puree mix. Add another tablespoon of butter and the egg yolks. You may want to use an electric mixer to ensure everything is mixed thoroughly and smooth. For an extra touch, you can whip up the egg whites and fold them into the batter.
Grease a casserole dish with the remaining butter and place the batter here, topped with a sprinkle of fresh grated parmesan. Bake at 375 degrees for about 45 minutes, until the top browns. The inside will still be moist but firm. Serve immediately, topped with a sprig of fresh rosemary.
