Savory Butternut Squash and Parmesan Bread Pudding

Recipe from "Cooking Light Way to Cook Vegetarian"

Adapted by Tara Parker-Pope

Savory Butternut Squash and Parmesan Bread Pudding
Total Time
1 hour 30 minutes
Rating
4(215)
Comments
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This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding. —Tara Parker-Pope

Featured in: Cooking Light’s No-Meat Thanksgiving Meal

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Ingredients

Yield:6 servings
  • 3cups butternut squash, peeled and cut into ½ inch cubes
  • Cooking spray
  • ½teaspoon salt, divided
  • 1teaspoon olive oil
  • 1cup chopped onion
  • 1garlic clove, minced
  • 2cups 1 percent low-fat milk
  • 1cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
  • ¼teaspoon black pepper
  • ⅛teaspoon ground nutmeg
  • 3large eggs
  • 2large egg whites
  • 8ounces day-old French bread, cut into 1-inch cubes (about 9 cups)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

334 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 17 grams protein; 641 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with ¼ teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.

  2. Step 2

    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.

  3. Step 3

    Combine remaining ¼ teaspoon salt, milk, ½ 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 ½ cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

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Ratings

4 out of 5
215 user ratings
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Comments

Esther

Used this as a loose guideline according to the ingredients I had and a preference for more more more onions whenever possible. Added sauteed kale and small chunks of fresh mozz, toasted the bread and omitted extra egg whites. I like this recipe as it's lighter than others that use whole milk/half and half, but the creaminess of the squash makes it still really substantial. Wonderful recipe!

Barb

I generally like the recipes on this site but after reading the recipe (minimal salt and fat), and the many negative reviews, decided to use this one as a springboard... turned out yummy! I copied another reviewer and added greens, used feta cheese, and added a bit of Dijon to the custard

ZFMT

This was only ok--not enough custard to moisten all the bread, so less like bread pudding and more like cubes of bread mixed with squash. I'd increase the amount of liquid and let the whole thing soak longer, especially if your bread is pretty hard. I also cooked the squash cubes much longer than 12 minutes--I'd roast them as fully as if you were planning to eat them straight. Added chopped sage, which was nice (add to the onion and garlic).

A cook from Seven Corners, VA

It is worth seeking out a Butternut Squash Bread Pudding recipe from Food and Wine by Bruce Aidells. It is not hampered by a desire to "cook light" and is a great balance of squash, bread, custard, and parmesan cheese. It is probably from the early 2000s and is described "This savory bread pudding, loaded with sweet squash, is based on a recipe meat master Bruce Aidells’s wife, Nancy Oakes, created at her restaurant, Boulevard. It’s a great accompaniment to the glazed ham."

Gardengirl

I made this tonight and it was a hit at fall themed dinner party with friends & family. I started with frozen butternut squash and roasted per package instructions. I added my home harvested dried rosemary and thyme to the mix, along with an increase in total salt to 3/4 tsp. I cut then dried the bread cubes in 200 F oven for 15 minutes. I increased the milk by 1/4-1/2 cup. I didn’t have time to wait for squash and onions too cool so I added them to egg mixture when warm. FABULOUS HIT!

So Bland

Made this with a few modifications per reviews and still found it extremely bland. I will not make this again.

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Credits

From "Cooking Light Way to Cook Vegetarian"

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