- Calories 304
- Caloriesfromfat 30%
- Fat 10.3g
- Satfat 4.8g
- Monofat 3.7g
- Polyfat 0.9g
- Protein 18.1g
- Carbohydrate 35.3g
- Fiber 4g
- Cholesterol 122mg
- Iron 2.1mg
- Sodium 823mg
- Calcium 406mg
Butternut Squash and Parmesan Bread Pudding
Tina Cornett; Melanie J. Clarke
A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.
Step 3
Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
Step 4
Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
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Debmatz's Review
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.
michellepeds's Review
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nicoleevon's Review
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.
Ivriniel's Review
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megilles's Review
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!
mjmayinsf's Review
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!
Annelisa's Review
This is AMAZING!!!! I have made it several times. I always add lots of sage and thyme for flavor. Otherwise, it's pretty bland.
bellymama's Review
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!
SoonerSinger's Review