Butternut Squash Bread Pudding
Serves 8| Hands-On Time: | Total Time:
- 2 tablespoons olive oil, plus more for the baking dish
- 2 medium onions, chopped
- 1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
- kosher salt and black pepper
- 2 tablespoons chopped fresh sage
- 6 large eggs
- 2 cups whole milk
- 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
- 1/2 pound Gruyère, grated (2 cups)
- Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
- In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
- Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.
- Per Serving
- Calories 411
- Fat 20g
- Sat Fat 9g
- Cholesterol 196mg
- Sodium 633mg
- Protein 21g
- Carbohydrate 38g
- Sugar 7g
- Fiber 4g
- Iron 3mg
- Calcium 434mg
What does this mean? See Nutrition 101 .
When peeling a butternut squash, make sure you remove enough layers to get down to the bright orange interior. If you don’t and leave an underlayer of skin, the squash can cook tough instead of tender.