Roasted Squash Cornbread

1 1/2 cup organic cornmeal, preferably stone ground
1 1/2 cup unbleached white flour (or gluten-free flour mix)

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. salt (3/4 tsp if using salted butter)

1 cup pureed roasted winter squash (Recommend buttercup, but delicata, butternut, and acorn will also work)

1/3 cup maple syrup

1 cup milk

1/2 cup yoghurt

1/4 cup melted butter (plus 1 Tbsp for greasing the pan)

1/4 cup sunflower oil or other vegetable oil

2 eggs

To  roast squash, cut squash in half, scoop out the seeds, and roast it cut sides down on an oiled baking sheet at 400 F for about 45 minutes or until soft. Let squash cool and scoop out the flesh, discarding the skins. Mash the squash with a potato masher, or if you wish to obtain a smoother puree, use a hand blender or food processor.

Preheat the oven to 400 F and using a tablespoon of butter, grease an 8 x 11 baking pan  or 10” cast iron skillet with butter (a metal baking pan yields best results). Using a lot of butter will give a nice crispy golden bottom and sides to your cornbread.

Combine the dry ingredients (flour, cornmeal, baking powder, baking soda, and salt) in a large mixing bowl by whisking together. 

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, sunflower oil, and yoghurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not over mix.

Pour the batter into a greased pan. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the sides, and a knife inserted in the middle comes out clean.  Cool for 10 minutes before serving.  Best when served warm.