Savory Butternut Squash and Parmesan Bread Pudding
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
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.
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.