Recipe

Butternut Squash Bread Pudding Recipe

	Dond / All my dishes 2 years, 1 month ago This comes from a recent issue of Food and Wine. It works beautifully, and keeps for several days. I've also appended some variations that mitigate the sweetness a bit and transform it from a side dish to more of a main course. You can use all sorts ... More Prep:40m Cook:60m Servings:10	Dond
	easy filling

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Ingredients

2 medium butternut squash (about 1½ lbs each) halved lengthwise, seeded, and peeled

2 Tbsp unsalted butter, melted

2 Tbsp extra-virgin olive oil

Salt

Pinch of freshly grated nutmeg

Pinch of cinnamon

2 Tbsp pure maple syrup

3 cups half-and-half or cream

6 large eggs, beaten

½ cup freshly grated Parmigiano-Reggiano

Freshly ground pepper

1½ baguettes, crusts trimmed, and bread cut into ½ inch cubes (8 cups)

Directions

Preheat oven to 400° F.

Butter shallow, 3-quart baking dish, or 10 small ramekins.

Thinly slice the bulbous parts of the squash into crescents and arrange them in a single layer on a rimmed baking sheet.

Cut the necks of the squash into ½ inch cubes and spread them on another baking sheet.

In a small bowl, combine the butter and olive oil.

Lightly brush the squash crescents with the butter mixture and season with salt.

Drizzle the remaining mixture over the diced squash and sprinkle with salt, nutmeg, and cinnamon.

Roast the squash for about 10 minutes, turning once, until the pieces are softened and lightly browned in spots.

Drizzle with maple syrup and roast for 5 minutes longer. Let cool.

In a bowl, whisk the half-and-half with the eggs, grated cheese, and a pinch of salt and pepper.

Add the bread and squash cubes. Toss gently.

Spoon the mixture into the prepared baking dish or ramekins and arrange the squash crescents on top.

Bake for 1 hour, until the top(s) are golden in spots and the center(s) are firm.

Let cool 15 minutes before serving.

Can be refrigerated overnight and reheated at 350°.

Not quite what you're looking for? See more Side Dishes / Vegetable Dishes

Or see more just like this

Comments

dancegypsy67 2 years, 1 month ago said:
I *LOVE* bread pudding recipes! I am really looking forward to trying this. I hope you don't mind if I add this to a few of the groups I belong to.

mellian 2 years, 1 month ago said:
What a unique recipe! I love bread puddings, too.

leonora5 1 year, 6 months ago said:
This is really different and sounds lovely! Thanks

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Alterations

dond 2 years, 1 month ago said:
For an interesting variation, try this:

Before putting the squash filling into the baking dish, roast 4 slices of bacon or pancetta in a 375-degree oven until crisp, about 12 minutes. Allow to cool on a cooling rack. Reserve 1 Tbsp of the bacon renderings.
Once cool, chop the bacon or pancetta into 1/2" bits and set aside.
Melt some butter in a sauté pan and add the reserved bacon renderings.
Add the chopped white and tender green parts of 2 leeks and cook over medium heat, stirring occasionally, until softened, about 15 minutes.
Add a minced garlic clove and cook 1 minute.
Add this mixture to the squash filling and stir in 2 tsp chopped thyme leaves, 1 tsp chopped rosemary, 4 chopped sage leaves, and 1/2 cup chopped parsley.
Then pour all of this into the baking dish and bake until the top is golden and center is firm.