This easy, refined sugar free roasted butternut squash cornbread skillet is a unique and delicious alternative for your Thanksgiving sides. The hint of warm autumnal spices will make this your new favourite cornbread recipe!
Guess what? As of today, I’m entering my third month of entrepreneurial life! There’s definitely been some ups and downs the past two months as I’ve adjusted to this new way of working and living.
For example, I now struggle remembering to eat lunch. I never thought this would happen to me. When you’re working in the corporate world, you tend to count down the hours until you can nip up to the microwave and heat up your leftovers. So it’s a shift for me that I now have to set an alarm to remind me to make lunch! I guess this is what happens when you love your work?
To make lunch more appealing, lately I’ve been making things in advance that I can’t wait to eat. There’s a distinct difference in my memory patterns when I know I have a boring old ham sandwich waiting for me or soup and some of this Roasted Butternut Squash Cornbread Skillet. I’ve been leaping out my chair every afternoon this week!
How to roast butternut squash fast
I’m sure you’ve guessed that the star of this side dish is the amazing roasted butternut squash. You can steam the squash, but the flavour is so much more rich, caramelly, and intense when roasted. It’s a necessary step! Thankfully, the oven does most of the work, so it’s actually a very quick and easy 3-step process:
- Cut your squash in half lengthwise and deseed it. You don’t even have to peel the squash as the skin is very thin and will caramelise up in the oven.
- Cube the squash and toss with a tablespoon of extra virgin olive oil and a sprinkle of salt, pepper, and nutmeg.
- Roast on a baking tray at 190ºC (375ºF) for 35-40 minutes or until fork tender.
How easy is that? To make the purée, all you have to do is whizz the roasted butternut squash in a food processor until completely smooth.
How to make cornbread in a skillet
The steps for making cornbread in a skillet is essentially the same as baking it in a tin:
- Make your cornbread batter.
- Prepare your skillet by greasing liberally.
- Pour the batter into the skillet and level the top.
- Bake it up!
Personally, I love making this cornbread in a cast iron skillet, but any oven-safe frying pan will do. I love both my Lodge cast iron skillet and my Green Pan ceramic non-stick for this cornbread recipe.
The best way to make this Roasted Butternut Squash Cornbread Skillet in your cast iron is to make sure you grease the sides and bottom of the pan well. I’ve had many a Thanksgiving side dish that’s stuck to my pan (regardless of how much I season it), and while it tastes great, it usually looks a crumbly mess.
For extra security, I will also usually cut a round of non-stick baking paper to line the bottom of the cast iron pan – comes out perfectly!
Why you’ll love this Butternut Squash Cornbread Skillet
It pairs wonderfully with any hearty soup, stew, chilli, or casserole. I even made this once for Canadian Thanksgiving and my entire family loved it – it was gone in a matter of minutes!
The spices in this cornbread really make it incredibly moreish. The combination of cinnamon, nutmeg, and ginger with the caramelly sweetness of the roasted butternut squash and the distinct savoury cornmeal is incredible. You won’t stop at a single piece, I can promise you that!
As always, this cornbread skillet recipe is completely refined sugar free! The squash lends most of the sweetness to this recipe; I also use a little honey, but it remains very much a savoury side dish.
Bonus: this cornbread freezes so well! I usually end up making two (because sometimes you can’t find a small enough squash!) and freezing one for the colder months.
Looking for more refined sugar free classic recipes?
- Easy Hot Cross Buns
- Sugar Free Flapjacks
- Natural Red Velvet Cake for Two
- The Best Natural Peanut Butter Cookies
- Refined Sugar Free Carrot Cake
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Roasted Butternut Squash Cornbread Skillet recipe by leaving a comment and rating below!
Roasted Butternut Squash Cornbread Skillet
This easy, refined sugar free roasted butternut squash cornbread skillet is a unique and delicious alternative for your Thanksgiving sides.
- 250 g fine cornmeal
- 60 g unbleached plain flour
- 1 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tbsp baking powder
- ½ tsp baking soda
- 250 g roasted butternut squash purée (see notes)
- 2 large eggs room temperature
- 4 tbsp unpasteurised honey
- 200 ml milk of choice room temperature
- 60 g unsalted butter melted and cooled
Preheat the oven to 190ºC (375ºF). Grease the bottom and sides of a 26cm (10 inch) cast iron skillet with butter and line the bottom with non-stick parchment paper.
To a large bowl add the cornmeal, flour, salt, spices, baking powder, and baking soda. Whisk to combine and set aside.
Add the squash purée, eggs, and honey to another large bowl and whisk well to combine.
Slowly pour in the milk and butter while continuing to whisk until fully emulsified.
Make a well in the dry ingredients and pour the wet ingredients into it. Fold the mixture together until all the dry ingredients are incorporated.
Scrape the batter into the prepared skillet and level the top. Bake for 30-35 minutes, or until a toothpick comes out clean. Check the cornbread for overbrowning at the 20-minute mark and loosely cover with a layer of foil if necessary.
Remove the cornbread from the oven and allow it to rest for 15-20 minutes before serving.
- *See here for how to make roasted butternut squash purée.
- This cornbread is best served the day it is made, warm from the oven.
- The cornbread will keep sealed in an airtight container at room temperature for up to 2 days.
- To freeze the cornbread, portion and individually wrap in pieces of aluminum foil. Place in a freezer bag or container. It will keep frozen for up to 3 months. Thaws at room temperature.