Vegan Chipotle Butternut Squash Cornbread with Maple Butter
This moist cornbread combines the sweetness of butternut squash and the smokiness of chipolte chilies for an autumnal cornbread that is fancy enough for your holiday table
Ingredients
- 3 cups butternut squash, peeled, cut into 1/2 inch dice make it easy, buy it peeled and cubed already, just cut it smaller
- 2 tbsp olive oil
- 2 tsp fresh rosemary, minced
- 1/4 tsp kosher salt
- 1/4 tsp course ground black pepper
- 2 tbsp chipotle chili in adobo, minced
- 2 tbsp flax-seed meal
- 1/3 cup water
- 1/2 cup vegetable oil
- 3/4 cup almond milk or other plant based milk
- 8 oz vegan cream cheese (I think Trader Joe's brand is the best)
- 2 green onions, chopped
- 15 oz box of cornbread mix (I used Trader Joe's, it has corn it in)
Maple Butter
- 1/2 cup softened vegan butter
- 3 tbsp maple syrup
- mix the butter and maple syrup together in a small bowl and set aside or refrigerate until ready to use
Instructions
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Preheat oven to 375 degrees F
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In a medium mixing bowl combine the butternut squash, olive oil, rosemary, salt and pepper and pour onto a greased sheet pan and place in oven for 20 minutes, take out and let rest for 5 minutes
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While squash is cooking, in a small bowl whisk together the flax-seed meal, water, vegetable oil and almond milk and let rest for 15 minutes
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In a large mixing bowl wish together the softened cream cheese with the flax-seed/liquid mixture until smooth and stir in the green onions and cornbread mix until smooth
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add the roasted butternut squash, making sure to scrap all the goodness from the sheet pan into the mixing bowl and stir well until combined
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Turn oven down to 350 degrees F
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Pour batter into prepared baking dish, I used cooking spray, place in oven for 40 to 45 minutes or until toothpick test comes clean. Let cool for at least 10 minutes before cutting into squares and serving. Serve with maple butter.