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


  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

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.

emilyering January 22, 2009

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!

khagerma October 14, 2008