Butternut Squash and Parmesan Bread Pudding

  • bellymama Posted: 11/30/08
    Worthy of a Special Occasion

    I was disappointed with this recipe after reading all of the other positive reviews. I followed the recipe as written except I added crumbled bacon. All I have to say is -- thank goodness I added the bacon! It was the only flavor! I guess it's not that surprising considering there are no fresh herbs in the recipe. Some fresh thyme or rosemary would probably help a lot. In addition to not being that flavorful, the bread was dry. Also, there must be way more than 1/2 cup parmesan on top of the pudding in the photo. You couldn't even see my 1/2 cup on top!

  • Annelisa Posted: 12/17/08
    Worthy of a Special Occasion

    This is AMAZING!!!! I have made it several times. I always add lots of sage and thyme for flavor. Otherwise, it's pretty bland.

  • mjmayinsf Posted: 04/20/10
    Worthy of a Special Occasion

    Really satisfying winter vegetarian entree, just add a green salad and you're good to go! Great for leftovers, too. I used a very crusty mulitgrain loaf (I think it was La Brea) to add some fiber, and cut it up the night before to let the bread dry out a bit. Wonderful!

  • megilles Posted: 10/26/11
    Worthy of a Special Occasion

    I read the reviews and understood why it could be bland. So, I added sage ground sausage into the casserole and this made it really filling! I did less bread and added more sage and another garlic clove flavor. Really yummy!

  • nicoleevon Posted: 12/28/11
    Worthy of a Special Occasion

    I took the advice of other reviewers & jazzed this one up the first time I made it...so my rating is after tweaking. I added a little more salt & pepper, plus about a tablespoon of chopped fresh rosemary & thyme, plus a dash of cayenne (sage would work well too - I didn't have any). I also added a cup of leftover cubed ham because I needed to use it up, but I think this would be a nice vegetarian dish with the same seasonings. Just a side note, a regular sized butternut squash gave me twice the amount I needed, so I roasted it all & froze the rest for soup.

  • SoonerSinger Posted: 01/22/14
    Worthy of a Special Occasion

    This is delicious!!! I roasted the squash for about 20 minutes, and just used a whole squash (about 5 cups). I also lightly caramelized the onions, deglazing with white wine, before adding garlic and about a Tbsp of fresh thyme. I served this with wilted kale dressed in a champagne vinaigrette. My husband inhaled this!

  • Debmatz Posted: 10/03/13
    Worthy of a Special Occasion

    I thought this was really good. I sautéed some kale with the onions and threw it into the mixture. Used a crusty multigrain bread like another reviewer said. I didn't add any extra herbs though, and did not think it was bland. Only used half the salt too. Will make again.

advertisement

More From Cooking Light