Tina Cornett; Melanie J. Clarke
Yield
6 servings

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.

Ratings & Reviews

SoonerSinger's Review

Debmatz
January 22, 2014
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's Review

SoonerSinger
October 03, 2013
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

nicoleevon
March 15, 2012
N/A

nicoleevon's Review

bellymama
December 28, 2011
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

Annelisa
November 27, 2011
N/A

megilles's Review

mjmayinsf
October 26, 2011
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

megilles
April 20, 2010
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

michellepeds
December 17, 2008
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

Gail
November 30, 2008
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!