Butternut Squash and Parmesan Pudding Recipe

The fall season is full of wonderful winter gourds, vegetables and fruits. This butternut squash dish uses fresh ingredients that are light but filling.

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)

Preparation

• 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.

Bon appétit

If you wish an alternative of this receipt with cheddar follow the link