Butternut Squash + Parmesan Bread Pudding

I was so glad to see butternut pumpkin squash at the grocery the other day (yes, I know that it’s called “pumpkin” in NZ).  I scooped up two of them – one for a lasagna and the other to try out this new recipe.  I was in a rush when I made it.  I had already done the butternut squash lasagna that afternoon and put it in the freezer for a dinner party later this week, and was vacillating between making the bread pudding or just ordering a pizza.

Pizza… or Butternut Squash and Parmesan Bread Pudding.

Pizza is easier.  The bread pudding sounded yummier.

And it was yummier.  We ate it so fast that I didn’t get a photo of it in the pan.  Here’s what it looks like a day later, post-microwave but pre-lunch.

Don’t you just love my attempt at doing an artsy food photo shoot?  Why yes, that is my kitchen towel hiding the messy counter-top!

It’s delicious.  It’s easy.  And it uses butternut squash.  Mmmm…

Butternut Squash + Parmesan Bread Pudding

Adapted from Cooking Light

  • 6 C peeled and cubed butternut squash
  • Olive oil
  • 1/2 tsp salt, divided (I left this out since I was feeding it to Joe)
  • 2 C chopped onion (about 2 medium onions)
  • 2 garlic cloves, minced
  • 4 C skim/trim milk
  • 1 1/2 C grated Parmesan cheese
  • 1/2 tsp black pepper, ground
  • 1 T rosemary
  • Few dashes of thyme
  • Sprinkle of chili flakes
  • 6 large eggs, beaten slightly with fork
  • 4 egg whites
  • 18 C cubed French bread (better if it’s a bit dry)

Preheat oven to 400F/205C.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray or olive oil.  Sprinkle with salt (if using) and bake at 400F/205C for 15 minutes, or till tender.  Remove from oven and reduce heat to 350F/180C.

While squash is in oven, heat some olive oil in a non-stick skillet over medium-high heat.  Add onion and saute for 5 – 6 minutes, or till tender.  Add garlic and saute a further 1 – 2 minutes.  Remove from heat and allow to cool slightly.

In a large bowl, combine all remaining ingredients, reserving 1/2 C of the cheese.  Stir with a whisk.  Add in squash, onion mixture, and then French bread cubes.  Allow to soak for a few minutes, then transfer to a large casserole dish coated with cooking spray (I used a 4.5 litre dish, which is just under 5 quarts and a bit bigger than your average 9×13 inch pan).  Bake at 350F/180C for 25 minutes.  Sprinkle with remaining 1/2 C of cheese and return to oven for a further 20 minutes, or till browned and pudding is lightly set.

This makes a lot of food, which is great for us since Chris eats a lot and likes to take the leftovers for his lunch.  I also like to use leftovers for Joe’s lunch, if I can.  However, if you don’t like leftovers, then I’d suggest halving the recipe.  Another suggestion: don’t skimp on the spice!  I added in the rosemary, thyme, and chili flakes based on reviews I read for the orginal recipe, and I still thought it was just a wee bit bland, but that may also be due in part to leaving out the salt.

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3 comments

  1. Laura says:

    Yum this looks so hearty and savory! I saved the recipe to give it a try. You always come up w the yummiest recipes. And healthy too 🙂

  2. Valerie says:

    Can you say YUM?! If that’s what it looked like as leftovers, I’d have loved to try the dish on the 1st night! I think I’ll have to try this recipe… it sure sounds good! 🙂

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