Recipe by Manami
Cooking Light Magazine, October 2004. Haven't tried this as yet - it seems very interesting! Can't wait!
Top Review by emilyering
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.
- 3 cups cubed peeled butternut squash (1/2-inch cubes)
- cooking spray
- 1⁄2 teaspoon salt, divided
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 cups low-fat milk (1 percent)
- 1 cup grated fresh parmigiano-reggiano cheese, divided
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground nutmeg
- 3 large eggs
- 2 large egg whites
- 9 cups cubed day-old French bread (1-inch)
Directions See How It's Made
- Preheat oven to 400°F.
- Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
- Sprinkle with 1/4 teaspoon salt.
- Bake at 400°F for 12 minutes or until tender.
- Remove from oven; reduce oven temperature to 350°F.
- 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°F for 45 minutes or until pudding is set and lightly browned.