Butternut Squash And Parmesan Bread Pudding Recipes

BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING (THE KIDS COOK MONDAY)

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.

SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING

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.

BUTTERNUT SQUASH PUDDING

Steps:

• Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sharp knife, about 50 minutes. Let cool.
• Scoop flesh from squash using a large spoon; discard skin. Puree flesh in a food processor until smooth. Season with salt and pepper.
• Make the bechamel: Heat milk in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Melt butter in a large saucepan over low heat. Add flour, and cook, whisking constantly, until flour is incorporated. Continue to cook until golden, with a nutty scent, about 3 minutes more. Whisk in milk in a slow, steady stream. Cook, whisking, until mixture is thick, about 10 minutes. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Whisk bechamel until smooth before using.
• Preheat oven to 400 degrees. Make the pudding: Butter a 9-by-13-inch baking dish, and coat with breadcrumbs. Beat 3 cups pureed squash, the melted butter, eggs, yolks, Parmesan, and nutmeg with mixer on medium speed until smooth. Fold in bechamel. Season with salt and pepper.
• Pour mixture into prepared baking dish. Cover with parchment-lined foil, and place in a larger baking dish. Fill with enough warm water to come halfway up sides of smaller dish. Bake until center is firm, about 40 minutes. Remove foil, and bake until top browns, about 35 minutes more. Let stand for 30 minutes before serving.

BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING

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.