Ingredients:
- about 4 tbsp. unsalted butter, divided
- 3 leeks, white and light green parts only, thinly sliced and rinsed well
Directions:
- Preheat oven to 375°. Heap squash on a rimmed baking sheet, drizzle with oil and 1/2 tsp. each salt and pepper, and toss to coat. Bake, stirring occasionally, until tender and golden brown, about 35 minutes. Transfer to a bowl.
- Melt 2 tbsp. butter in a large frying pan over medium heat. Add leeks with 1/4 tsp. salt; cook until softened. Add garlic, cook 2 minutes, and add mixture to squash.
- Melt remaining 2 tbsp. butter in same pan over medium heat. Add mushrooms and 1/4 tsp. each salt and pepper. Increase heat to medium-high and cook, stirring, until mushrooms have released their liquid and are beginning to brown, about 6 minutes. Remove from heat and stir in thyme.
- Add mushrooms to squash-leek mixture. Stir in bread; scoop into a buttered 9- by 13-in. baking dish.
- Whisk together half-and-half, eggs, remaining 1/2 tsp. salt and 1/4 tsp. pepper, the flour, and parmesan in a medium bowl. Pour custard over bread mixture and let stand 10 minutes. Top with gruyère, then bake, uncovered, until cheese is melted and beginning to brown and custard is just set (poke with a knife to check), 30 to 35 minutes.
- Make ahead: Through step 4, 1 day ahead, covered and chilled; or finish bread pudding 1 day ahead, chill, and reheat at 375° for 30 minutes.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6968.34 Kcal (29175 kJ) | ||
| Calories from fat | 2078.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 230.98g | 355% | |
|---|---|---|---|
| Cholesterol | 1267.93mg | 423% | |
| Sodium | 14042.65mg | 585% | |
| Potassium | 3516.3mg | 75% | |
| Total Carbs | 1012.33g | 337% | |
| Sugars | 33.56g | 134% | |
| Dietary Fiber | 30g | 120% | |
| Protein | 245.16g | 490% | |
| Vitamin C | 161.6mg | 269% | |
| Vitamin A | 4.8mg | 159% | |
| Iron | 29.3mg | 163% | |
| Calcium | 2991.3mg | 299% | |
| Amount Per 100 g | |||
| Calories | 193.29 Kcal (809 kJ) | ||
| Calories from fat | 57.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 355% | |
|---|---|---|---|
| Cholesterol | 35.17mg | 423% | |
| Sodium | 389.51mg | 585% | |
| Potassium | 97.53mg | 75% | |
| Total Carbs | 28.08g | 337% | |
| Sugars | 0.93g | 134% | |
| Dietary Fiber | 0.83g | 120% | |
| Protein | 6.8g | 490% | |
| Vitamin C | 4.5mg | 269% | |
| Vitamin A | 0.1mg | 159% | |
| Iron | 0.8mg | 163% | |
| Calcium | 83mg | 299% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Orecchiette With Brussels Sprouts and Hazelnuts
Brussels sprouts, trimmed and halved and 9 more.. -
Restaurant Style Filet Mignon
Filet mignon steaks, Kosher salt, Freshly cracked pepper and 6 more.. -
Skillet Sweet Potatoes
Olive oil, Sweet potatoes, Smoked paprika, Kosher salt and 6 more.. -
Seared Radish Crostini
Radish, Extra virgin olive oil, Kosher salt, Pepper and 6 more.. -
Bistro Onion Soup With Leeks
Unsalted butter, Bacon, diced, Sliced onions and 12 more.. -
Tenderloin Steaks With Mushroom, Marsala Sauce
Butter, divided and 7 more.. -
Pasta With Kale Pesto and Roasted Butternut Squash
Butternut squash and 10 more.. -
Eggs and Greens
Leek (about 1/2 lb.), white and light green parts only , ... and 11 more.. -
Butternut Squash Soup With Sage
Butternut squash, peeled, seeded and cubed into 1-inch pi... and 9 more.. -
Butternut Squash Soup with Sage and Parmesan Croutons
Butternut squash-peeled, seeded, and cut into 1-inch cube... and 10 more.. -
Chiles Rellenos
Butter, Onion, minced (about 1/4 cup) and 11 more..
Also Try
-
-
-
Butternut Squash and Potato Mash with Thyme
Butternut squash (about 2 lb), halved lengthwise and seed... and 7 more.. -
Butternut Squash Gratin with Blue Cheese and Sage
Cubed peeled butternut squash (about 2 lb), White bread and 7 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
