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
PARMESAN BUTTERNUT SQUASH
Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
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 BREAD
This recipe was originally designed to be made from either squash or pumpkin, after a few pour reviews, I discovered canned pumpkin to be too heavy, so I'm omitting the substitution of pumpkin puree. I make this bread every year and hope others with buttenut in their garden will give it a try.
Provided by BakinBaby
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Place flour, soda, salt, spices and dry pudding mix in bowl.
- Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
- Combine squash mixture with flour mixture by hand. Mix until just moist.
- Stir in chopped nuts.
- Pour into greased large loaf pan.
- Bake at 350°F for 1 hour or till knife comes out clean.
Nutrition Facts : Calories 3594, Fat 215.5, SaturatedFat 31.8, Cholesterol 423, Sodium 4002.9, Carbohydrate 390.1, Fiber 12.9, Sugar 249.9, Protein 35.4
BUTTERNUT SQUASH AND CHEDDAR BREAD PUDDING
Provided by Molly Wizenberg
Categories Egg Side Bake Broil Thanksgiving Vegetarian High Fiber Dinner Cheddar Kale Butternut Squash Fall Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
- Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
- Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
- Reduce oven temperature to 350°F.
- Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.
- Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
- Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
More about "butternut squash and parmesan bread pudding food"
WILD MUSHROOM & BUTTERNUT SQUASH BREAD PUDDING RECIPE ...
From sunset.com
4/5 (9)Total Time 1 hr 45 minsServings 8-10Calories 329 per serving
- 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.
BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING - MYRECIPES
From myrecipes.com
4/5 (10)Calories 304 per servingServings 6
- 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°.
- 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° for 45 minutes or until pudding is set and lightly browned.
BUTTERNUT SQUASH AND CHEDDAR BREAD PUDDING - BON APPéTIT
From bonappetit.com
4.2/5 (144)Estimated Reading Time 2 minsServings 6-8
- Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
- Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
- Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
- Reduce oven temperature to 350°F. Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.
BUTTERNUT SQUASH BREAD PUDDING RECIPE - FOOD & WINE
From foodandwine.com
Servings 12Total Time 2 hrs 30 mins
- Preheat the oven to 400°. Butter a shallow 10-by-15-inch baking dish. Season the squash with salt and pepper and set the halves on a rimmed baking sheet, cut side down. Bake the squash for 35 minutes, or until just tender. Let cool slightly, then peel and cut into 1/2-inch dice.
- On 2 large rimmed baking sheets, toast the bread until dry and just crisp, about 10 minutes. Let cool completely. Reduce the oven temperature to 350°.
- Meanwhile, melt the butter in a medium skillet. Add the leeks and garlic and cook over moderately high heat for 2 minutes. Reduce the heat to moderately low and cook, stirring occasionally, until softened, about 20 minutes.
- In a large bowl, whisk the eggs. Whisk in the milk, cream, thyme, nutmeg and 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Add the bread cubes and let stand for 15 minutes. Gently fold in the squash and leeks and transfer to the prepared baking dish. Bake for 1 hour, or until browned on top and just set. Let rest for 15 minutes before serving.
BUTTERNUT SQUASH AND PARMESAN CUSTARD BREAD PUDDING RECIPE
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3.5/5 (3)Total Time 1 hr 40 minsServings 6Calories 115 per serving
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BUTTERNUT SQUASH BREAD PUDDING - SOUTHERN LIVING
From southernliving.com
Total Time 2 hrs 15 mins
- Preheat oven to 425°F. Toss together squash, oil, nutmeg, 1 teaspoon of the salt, and ¼ teaspoon of the pepper on a large rimmed baking sheet until coated. Bake until squash is tender and starting to brown, 25 to 30 minutes. Cool on baking sheet about 10 minutes. Reduce oven temperature to 350°F.
- Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, half-and-half, broth, mustard, thyme, rosemary, garlic powder, and remaining 1 teaspoon salt and ¼ teaspoon pepper in a large bowl until combined. Add bread cubes, cooled squash, 1 ½ cups of the Gruyère, and ¼ cup of the Parmesan; toss to coat. Spoon mixture into prepared baking dish; pour any remaining egg mixture in bowl over baking dish. Let stand at room temperature 30 minutes.
- Sprinkle casserole evenly with remaining ½ cup Gruyère and ¼ cup Parmesan. Bake at 350°F until it begins to brown and center is set, about 45 minutes, covering with aluminum foil after about 30 minutes to prevent excessive browning, if needed. Cool 15 minutes before serving.
SAVORY BREAD PUDDING WITH SAUTéED LEEKS AND BUTTERNUT SQUASH
From bluecayenne.com
Servings 8Calories 199 per serving
- Cut baguette into 1-inch cubes. Add bread cubes to the milk/cream mixture stirring well to combine. Let the mixture sit for about 15 minutes to give the bread cubes an opportunity to absorb the custard mixture.
SAVORY BUTTERNUT SQUASH CAKE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (5)Total Time 2 hrs 15 minsCategory AppetizerCalories 320 per serving
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Poke holes in both sides of the squash and cover with 2 tablespoons of authentic Italian Extra Virgin Olive Oil and sprinkle with salt.
- Roast in preheated oven for about 45 minutes or until squash can easily be pierced with a fork. Remove from oven. Reduce oven temperature to 350 degrees F.
- Heat about two tablespoons of authentic Italian Extra Virgin Olive Oil in a small saucepan over medium heat. When the oil is hot, add the fresh sage leaves and cook until crisp, about 5 minutes. Transfer the leaves to a paper towel lined plate and once the cooking oil cools, transfer to a measuring cup and add more authentic Italian Extra Virgin Olive Oil to get 2/3 cup.
- In a food processor, combine half of the roasted squash with the olive oil, honey, and half of the fried sage leaves. Pulse until smooth.
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