Butternut Squash and Parmesan Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash. Ingredients:
3 cups (1/2-inch) cubed peeled butternut squash |
cooking spray |
1/2 teaspoon salt, divided |
1 teaspoon olive oil |
1 cup chopped onion |
1 garlic clove, minced |
2 cups 1% low-fat milk |
1 cup (4 ounces) grated fresh parmigiano-reggiano cheese, divided |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
3 large eggs |
2 large egg whites |
8 ounces (1-inch) cubed day-old french bread (about 9 cups) |
Directions:
1. Preheat oven to 400°.
2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.
3. 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.
4. 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° for 45 minutes or until pudding is set and lightly browned.
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