SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING
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
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
BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING (THE KIDS COOK MONDAY)
Adapted from Cooking Light.
Provided by Andrea
Categories Vegetable
Time 1h50m
Number Of Ingredients 14
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
PARMESAN MASHED BUTTERNUT SQUASH
This is a fabulous way to prepare squash! My DH normally does not like squash of any kind and really enjoyed this! Great alternative to mashed potatoes. Posted as a component of my "Recipe#294492", but is great on it's own too!
Provided by Cook4_6
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Carefully cut squash in half using a heavy blade chef?s knife. Scrape out the seeds using a spoon.
- Rub the cut surfaces of the squash with the extra virgin olive oil.
- Place onto a cookie sheet cut side up and roast in a 350 convection oven (or 375 conventional oven) for about 30 to 40 minutes or until the squash is easily pierced with a skewer.
- Remove from the oven and let cool slightly at room temperature.
- As soon as you can safely handle the squash without burning your hands, scoop out the flesh into a mixing bowl, being sure to remove any burnt bits or pieces of skin.
- Place flesh back onto cookie sheet and put back into oven, just until hot (about 3-5 minutes).
- Place hot squash in a mixing bowl, add remaining ingredients and mash with a potato masher or a fork to desired consistency. If you like it a little smoother, pass the squash through a food mill before mixing in remaining ingredients.
Nutrition Facts : Calories 540.7, Fat 30.8, SaturatedFat 17.1, Cholesterol 68.3, Sodium 831.2, Carbohydrate 66.8, Fiber 11.4, Sugar 12.6, Protein 9.7
BUTTERNUT SQUASH QUICK BREAD
Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories.
Provided by Chris from Kansas
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Add dry ingredients to wet and mix just until combined.
- Put in two ungreased loaf pans.
- Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.
BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING
Cooking Light Magazine, October 2004. Haven't tried this as yet - it seems very interesting! Can't wait!
Provided by Manami
Categories Cheese
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
- Sprinkle with 1/4 teaspoon salt.
- Bake at 400°F for 12 minutes or until tender.
- Remove from oven; reduce oven temperature to 350°F.
- 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°F for 45 minutes or until pudding is set and lightly browned.
Nutrition Facts : Calories 182.5, Fat 7.8, SaturatedFat 3.7, Cholesterol 119.4, Sodium 512.7, Carbohydrate 15.9, Fiber 1.8, Sugar 7.2, Protein 13.1
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