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Butternut Squash Spoon Bread

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2 cups buttermilk

4 large eggs, separated

2 cups thawed, frozen unseasoned, pureed butternut squash

1/3 cup freshly grated Parmesan cheese

1 cup stone-ground white cornmeal

1 teaspoon baking powder

1 teaspoon chopped fresh rosemary

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, melted

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