Butternut Squash and Parmesan Bread Pudding

Total Time
1hr 35mins
Prep 30 mins
Cook 1 hr 5 mins

Cooking Light Magazine, October 2004. Haven't tried this as yet - it seems very interesting! Can't wait!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
  3. Sprinkle with 1/4 teaspoon salt.
  4. Bake at 400°F for 12 minutes or until tender.
  5. Remove from oven; reduce oven temperature to 350°F.
  6. Heat oil in a medium nonstick skillet over medium-high heat.
  7. Add onion; sauté 5 minutes or until tender.
  8. Add garlic, and sauté 1 minute.
  9. Remove from heat; cool slightly.
  10. 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.
  11. Stir in squash and onion mixture.
  12. Add bread, and stir gently to combine.
  13. Let stand 10 minutes.
  14. Spoon into a 2-quart baking dish coated with cooking spray.
  15. Sprinkle with remaining 1/2 cup cheese.
  16. Bake at 350°F for 45 minutes or until pudding is set and lightly browned.
Most Helpful

4 5

This was very good! My hubby said it would be good for Thanksgiving. Probably not something I'll just "whip up" again, but a really nice vegetarian meal for company or a special occasion.

4 5

I made this bread pudding for a potluck last year and it got rave reviews - but it was all gone by the time I got through the line so I didn't even get to try it! I made it again this year and my husband and I loved it. Even my toddler ate it and asked for more! I left out the nutmeg a.) because I didn't have any on hand and b.) because I don't like nutmeg (which is why I don't have any), but it was still really yummy. It is a good recipe for using up squash for those who aren't fans of just cooking it and mashing it up like baby food. I will definitely make this again!