In the Deep South, spoonbreads are our version of bread puddings and Yorkshire pudding and other European pudding-esque breads. Referred to as “spoonbreads” for their gooey texture, consistency, and easy enjoyment with a spoon, these quick and easy delights have arisen from surplus and derelict circumstances alike – too many squash to eat at once or not enough of this and that to make a complete recipe!
This Squash Spoonbread came out of a surplus of baby crookneck squash, thankfully! Shredding these delicious little gourds on my standing mixer’s shredder attachment (what a fun toy, p.s.), one quickly realizes why vegetables are so healthy – they are all water with a bit of fiber and some nutrients for color! Now, the butter may demise that perfect combo of natural, healthy complements, but it sure does make it good! A shredded onion, Vidalia preferably, adds great texture, moisture, and flavor too.