Butternut Squash and Parmesan Bread Pudding
  • 3cups 1/2 inch cubed peeled organic butternut squash
  • Butter to grease casserole
  • 1/2teaspoon sea salt, divided
  • 2tablespoons good olive oil
  • 1cup chopped organic onion
  • 1clove minced organic garlic
  • 2cups organic whole milk
  • 1cup grated Parmigiano-Reggiano cheese, divided
  • 1/4teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 5 large organic or pastured egg
  • 8ounces 1 inch cubed day-old sprouted Sourdough bread
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.