Savory Butternut Squash Bread Pudding
Try this dish served with sautéed kale.
3 cups butternut squash, peeled, cut into 1/2-inch pieces
1 teaspoon olive oil
1 cup onion, chopped
1 clove garlic, minced
3 large eggs
2 large egg whites
2 cups milk
1 cup freshly grated Parmesan cheese
1/4 teaspoon each: salt and pepper
1/8 teaspoon ground nutmeg
9 cups day-old French bread, cut into 1-inch cubes
Arrange squash in a single layer on jelly roll pan coated with cooking spray. Sprinkle with salt. Bake in preheated 400 degree F. oven until tender, about 12 minutes. Remove from oven; reduce temperature to 350 degrees F.
In a skillet, sauté onion in oil over medium-high heat until tender, 5 minutes. Add garlic and sauté 1 minute. Remove from heat; cool slightly.
Whisk together in a large bowl the eggs, egg whites, milk, 1/2 cup of the cheese, salt, pepper and nutmeg. Stir in squash, onion and garlic. Add bread cubes and stir gently to combine. Let stand 10 minutes. Spoon into greased 2-quart baking dish. Sprinkle remaining 1/2 cup cheese on top. Bake in 350 degree F. oven until custard is set and top is lightly browned, 45 minutes.
Serves 4 to 6.
From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press 2005.