Butternut Squash and Parmesan Bread Pudding
Ingredients
- 3 cups 1/2 inch cubed peeled organic butternut squash
- Butter to grease casserole
- 1/2 teaspoon sea salt, divided
- 2 tablespoons good olive oil
- 1 cup chopped organic onion
- 1 clove minced organic garlic
- 2 cups organic whole milk
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 5 large organic or pastured egg
- 8 ounces 1 inch cubed day-old sprouted Sourdough bread
Servings:
Units:
Instructions
- Preheat oven to 400 degrees.
- Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
- Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
- Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
- Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.
Recipe Notes
Try our delicious sprouted No-Knead Sourdough Bread recipe here.
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