Butternut Squash Bread Pudding

Gentl & Hyers

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Serves 8| Hands-On Time: 30m | Total Time: 1hr 30m

Ingredients

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)

Directions

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.

By Kate Merker and Sara Quessenberry, November 2010

See Nutritional Information for this recipe »

Nutritional Information

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.

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Quick Tip

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.