Rating: 4 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 4

A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash.

Marie Simmons
Recipe by Cooking Light October 2004

Gallery

Credit: Tina Cornett; Melanie J. Clarke

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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°.

  • 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.

  • 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.

Nutrition Facts

304 calories; calories from fat 30%; fat 10.3g; saturated fat 4.8g; mono fat 3.7g; poly fat 0.9g; protein 18.1g; carbohydrates 35.3g; fiber 4g; cholesterol 122mg; iron 2.1mg; sodium 823mg; calcium 406mg.
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