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Butternut Squash and Parmesan Pudding Recipe
Serves 6 to 8 people as a side dish
What you need for this Thanksgiving receipt :
- 3 cups butternut squash, peeled and cut into small cubes
- Cooking spray
- 1/2 teaspoon salt, divided
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 cups low-fat milk
- 1 cup (4 ounces) grated fresh Parmigiano-Reggiano or other hard cheese, divided into two
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 2 large egg whites
- 8 ounces day-old French bread (or a wheat French loaf), cut into 1-inch cubes (about 9 cups)
- Preheat oven to 400 degrees.
- Arrange squash in a single layer on baking pan coated with cooking spray. Sprinkle squash with 1/4 teaspoon salt and bake at 400 degrees for 12 minutes or until tender.
- Remove squash from oven and reduce oven temperature to 350 degrees.
- Heat oil in a skillet over medium-high heat. Add onion and sauté for five minutes or until tender.
- Add garlic and sauté for a couple minutes more. Remove pan from heat and cool slightly (just to touch).
- Whisk remaining salt, milk, 1/2 cup cheese (rest will be used for the topping), pepper, nutmeg, eggs and egg whites in a large bowl.
- Mix in squash and onion mixture.
- Add bread and stir to combine. Let mixture stand for 10 minutes so that the bread can absorb the wet mixture.
- Spoon mixture into a 2-quart baking dish coated with cooking spray (or a small amount of butter).
- Sprinkle the top of the casserole with the remaining 1/2 cup cheese.
- Bake at 350 degrees for 45 minutes or until casserole pudding is set and lightly browned.
If you wish an alternative of this receipt with cheddar follow the link