4 Small acorn or sweet 1/2 ts Salt
-dumpling squashes 1 tb Butter
1/2 c Buttermilk 1/8 ts Baking soda
1/2 c Water 1 Large egg
1/4 c Cornmeal Freshly ground black pepper
2 ts Sugar Paprika
1. Heat oven to 350’F. With paring knife, from stem end of each
squash, cut off and remove 1/2-inch slice. If necessary, cut thin
slice from opposite end of squashes to make them level, Discard
slices or reserve for another use. With spoon, scoop out and discard
fibrous center and seeds. Place squashes, cavity sides down, on
greased baking sheet. Bake 10 minutes.
2. Meanwhile, prepare spoon bread: In 1-quart saucepan, combine
buttermilk, water, cornmeal, sugar, and 1/4 t salt. Heat mixture to
boiling over medium heat. Reduce heat to low and cook, stirring
constantly, until mixture thickens. Remove from heat. Whisk in
butter, baking soda, and egg until smooth.
3. Turn squash over so cavity side is up. Season squash cavities with
remain- ing 1/4 t salt and then fill cavities three-quarters full
with spoon bread. Bake 40 to 45 minutes or until spoon bread is
golden and firm. Garnish with freshly ground black pepper and a dash
of paprika. Serve immediately.
Country Living/Nov/90 Scanned & fixed by DP & GG
Yields
4 servings