4 eggs, separated
2 cups butternut squash puree*
1/3 cup Parmesan cheese
1 cup cornmeal
1 tsp baking powder
1/4 tsp dried rosemary
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, melted
Preheat oven to 350 degrees.
In a heavy-duty saucepan over medium-high heat, cook the buttermilk about 5 minutes or until bubbles appear, stirring often. DO NOT ALLOW TO BOIL! Remove from the heat. Mixture may appear curdled.
Lightly beat the egg yolks in a large mixing bowl then stir in the squash and the Parmesan.
In a small mixing bowl, combine the cornmeal with the baking powder, baking soda, rosemary, and salt. Stir this mixture into the squash mixture. Pour the warm buttermilk over all and whisk until smooth. Allow to stand about 15 minutes or until lukewarm.
Using a pastry brush, brush 1 tablespoon of the melted butter over the bottom and sides of a 12-inch cast iron skillet. Stir the rest of the melted butter into the lukewarm squash mixture.
Beat the egg whites at high speed until stiff peaks form. Carefully fold the egg whites into the squash mixture. Pour the mixture into the prepared skillet.
Bake at 350 degrees for 30 to 35 minutes or until the top is golden and a wooden pick inserted in the center comes out clean.