Butternut Squash And Parmesan Bread Pudding Recipes

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.

PARMESAN BUTTERNUT SQUASH

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.

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 & WILD MUSHROOM BREAD PUDDING

Steps:

• Preheat oven to 400 degrees.
• Add hot water to dried mushrooms and set aside for 30 minutes.
• Toss the butternut squash with half of the olive oil and salt, then add to a baking sheet and put into the oven for 30 minutes.
• In a large skillet, melt 2 tablespoons of the butter over medium high heat and add the leeks, a pinch of salt and let them cook down until semi-translucent, for about 5 minutes.
• Toss the fresh mushrooms with the rest of the olive oil, half of the remaining salt and half of the pepper, and the thyme.
• Add garlic to the leeks and stir.
• When the dried mushrooms have rehydrated, drain the liquid and chop them before adding them into mushroom mixture.
• Add remaining butter to the leeks, and then the mushrooms, combine everything in the pan and let the mushrooms cook down, stirring frequently until brown, about 10 minutes.
• In a large bowl, whisk the eggs with the cream, half and half, Dijon mustard, parsley, remaining salt and pepper.
• Pull the squash from the oven and reduce the temperature to 375 degrees.
• Let the mushrooms and squash cool while you add the custard mixture to the bread and toss.
• Gently stir in the mushrooms and squash when they're cool enough so that they will not cook the custard and let sit for 30 minutes. *If you're making this ahead, you can put this into the refrigerator overnight and bring to room temperature before finishing.
• Mix the two cheeses together
• Grease the casserole or baking dish you're going to use and layer the bread pudding mixture with the cheese inside of the pan, making sure that you have enough cheese to cover the top of it.
• Cook for 30 minutes at 375 degrees.
• Garnish with parsley and serve!