Savory Butternut Squash and Parmesan Bread Pudding

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.9
  • Total Fat: 6.2 g
  • Cholesterol: 108.5 mg
  • Sodium: 383.9 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 6.6 g
  • Protein: 14.6 g

View full nutritional breakdown of Savory Butternut Squash and Parmesan Bread Pudding calories by ingredient
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Introduction

Adapted from a blog about vegetarian Thanksgiving meals on the New York Times website. I leaned this down by reducing the amount of cheese, adding more squash and moving to soymilk. Adapted from a blog about vegetarian Thanksgiving meals on the New York Times website. I leaned this down by reducing the amount of cheese, adding more squash and moving to soymilk.
Number of Servings: 6

Ingredients

    4c butternut squash, peeled and cut into 1/2 in cubes
    cooking spray
    1/2t salt, divided
    1c chopped onion
    1 garlic clove, minced
    2c plain soymilk
    2T nutritional yeast
    4T shredded parmesan cheese
    1/8t ground nutmeg
    3 large eggs
    2 large egg whites
    8 oz day-old french bread, cut into 1 in cubes

Directions

Preheat oven to 400 degrees. Arrange squash in a single layer on a baking sheet coated with cooking spray (this makes a mess, suggest covering baking sheet with Aluminum foil for easy cleanup). Sprinkle with 1/4t salt and bake for 12 minutes or until tender. Remove from oven and reduce oven temp to 350F.

Coat a nonstick skillet with cooking spray and saute onion 5 minutes or until tender. Add garlic and saute 1 minute, then allow mixture to cool slightly.

Combine remaining salt, soymilk, nutritional yeast, 2T of the parmesan, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. stir in squash and onion mixture. Add bread cubes and stir gently to combine. Let stand 10 minutes. Spoon into a 9x13 baking dish coated with cooking spray. Sprinkle with remaining 2T parmesan.

Bake at 350F for 45 minutes or until pudding is set and lightly browned.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user COOLHEELS.

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