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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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