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    You are in: Home / Recipes / Butternut Squash and Parmesan Bread Pudding Recipe
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    Butternut Squash and Parmesan Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    30 mins

    1 hr 5 mins

    Manami's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 22, 2009


      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.

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    • on October 14, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butternut Squash and Parmesan Bread Pudding

    Serving Size: 1 (229 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 182.5
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 3.7 g
    Cholesterol 119.4 mg
    Sodium 512.7 mg
    Total Carbohydrate 15.9 g
    Dietary Fiber 1.8 g
    Sugars 7.2 g
    Protein 13.1 g

    The following items or measurements are not included:

    day-old French bread

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