Tina Cornett; Melanie J. Clarke
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

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

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

March 15, 2012

nicoleevon's Review

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

November 27, 2011

megilles's Review

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

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

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

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!