Butternut Squash and Parmesan Bread Pudding
- 3 cups butternut squash peeled and cut into 1/2 inch cubes
- cooking spray
- ½ teaspoon salt
- 1 teaspoon olive oil
- 1 cup onion chopped
- 1 clove garlic minced
- 2 cups low-fat milk
- 1 cup Parmigiano-Reggiano cheese divided
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg ground
- 3 eggs large
- 2 egg whites large
- 8 ounces day-old French bread cut into 1-inch cubes (about 9 cups)
Preheat oven to 200°C.
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 200°C 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 180°C for 45 minutes, or until pudding is set and lightly browned.
Recipe and photography by New York Times / Tara Parker-Pope