Ingredients
Scale
- 3/4 cup Dried cranberries (Can use raisins, currants and or dried cherries)
- 2 cups Butternut squash, peeled and cut into 1/2 inch cubes
- 1 1/2 cups Sharp Gouda cheese, grated
- 2 cups of Randall Pinto Beans, drained and rinsed
- 1 1/2 cups Corn flour, located in the ethnic foods aisle
- 1 1/2 tsp. Baking soda
- 1/8 tsp. Cayenne pepper
- 3/4 tsp. Ground white pepper
- 1/4 tsp. Nutmeg
- 1 Tbsp. Fresh rosemary, finely chopped
- 1/2 cup Flat leaf parsley, coarsely chopped
- 1 tsp. Brown sugar
- 3 Eggs
- 1/4 cup Plain yogurt
- 3 cups Whole milk
- 3 + Tbsp. Butter, melted
Instructions
- Preheat oven to 350 degrees. Grease a 13-inch baking dish with butter. In a large bowl combine well all the ingredients except the eggs, melted butter, milk and yogurt.
- In a separate bowl combine yogurt, eggs, butter and milk. Whisk vigorously until a nice foam of bubbles covers the surface.
- Gently fold in liquids into the dry ingredients. Pour batter into pan and bake for 1 hour.