Roasted Butternut Squash Spoon Bread

Directions

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. While the squash is baking, steam the carrots until soft enough to purée and set aside.
2. Purée the squash with a few splashes of veggie broth and set aside. Do the same with the carrots.
3. Sauté onions in a sauce pan in one tablespoon of butter until softened and translucent.
4. Add milk to the onions and bring mixture to a gentle boil. Slowly whisk in the corn meal, whisking constantly and remove from heat when finished.
5. In a large mixing bowl, combine the puréed vegetables, cornmeal mixture, remaining 2 tablespoons of butter, egg yolks, cheese, salt, cayenne and cumin. You'll want to use an electric mixer to make sure everything is thoroughly combined and smooth.
6. Whip egg whites into peaks and gently fold them into the batter.
7. Place batter into greased casserole dish and bake at 375 for approximately 45 minutes. The center should be soft, but set. Remove from oven, spoon onto plates and enjoy immediately!