Savory Butternut Squash And Parmesan Bread Pudding Recipes

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BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING (THE KIDS COOK MONDAY)



Butternut Squash and Parmesan Bread Pudding (The Kids Cook Monday) image

Adapted from Cooking Light.

Provided by Andrea

Categories     Vegetable

Time 1h50m

Number Of Ingredients 14

1- pound butternut squash (washed and ends trimmed)
3 large eggs
2 large egg whites
2 cups low-fat milk
1 cup grated fresh Parmigiano-Reggiano cheese (divided)
4 leaves fresh sage (minced)
2 sprigs fresh thyme (leaves removed)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoon olive oil
1 medium yellow onion (chopped)
1 clove garlic (minced)
8 ounces gluten-free French bread (day old, torn, about 9 cups)

Steps:

  • Preheat the oven to 400°F/200°C.
  • Cut the squash vertically in half, and remove the seeds. Place the halves face down on the prepared baking sheet, and roast in the preheated oven until the skin is blistered and the flesh tender, about 40 minutes. Remove and allow to cool a little. Reduce the oven temperature to 350°F/175°C.
  • In the large bowl, whisk together the milk, eggs, egg whites, milk, 1/2 cup cheese, sage, thyme, sea salt, black pepper, and nutmeg. Allow to rest and let the flavors marry. Warm the oil in the skillet over medium-high heat. Sauté the chopped onion until soft, about 5 minutes. Add the garlic and sauté for 1 more minute. Allow to cool for a couple minutes, then stir the onions and garlic in with the egg and milk mixture.
  • Scrape the cooked squash out of the skin, and mash it in with the eggs and milk mixture, making sure the squash is thoroughly blended in. Stir in the torn bread, coating the bread thoroughly, then allow to rest for 10 minutes.
  • Spread the squash and bread mixture in the prepared baking dish, and sprinkle on the remaining 1/2 cup of Parmigiano-Reggiano cheese. Bake in the preheated oven until the pudding is set and lightly browned, about 45 minutes. Remove from oven and allow to rest about 5 minutes, then serve.

Nutrition Facts : Calories 209 kcal, Carbohydrate 24 g, Protein 13 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 75 mg, Sodium 562 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING



Savory Butternut Squash and Parmesan Bread Pudding image

This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 cups butternut squash, peeled and cut into 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 1 percent low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

Steps:

  • Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
  • 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 degrees for 45 minutes, or until pudding is set and lightly browned.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 639 milligrams, Sugar 9 grams, TransFat 0 grams

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