I used butternut squash in this recipe, but you can experiment with acorn, kuri, pumpkin, or any winter squash you come across (however, I don’t recommend spaghetti squash). You could also get away with using sweet potatoes. It calls for Parmesan cheese. I used Parmigianno-Reggiano, which I love, but feel free to use any hard cheese that your taste buds agree with. If you like meat, a great addition would be some local sausage.
Savory Squash Bread Pudding
Recipe from Megan Goossen, Published in Simply In Season
3 cups winter squash or sweet potatoes, peeled and cut into 1/2 inch pieces
Arrange in single layer on oiled baking sheet. Sprinkle with salt. Bake in preheated oven at 400 degrees for about 15 minutes or until tender. Remove from oven, reduce heat to 350 degrees.
1 cup onion, chopped
1 clove garlic, minced
Saute in 1 teaspoon olive oil over medium heat until tender, about 5 minutes. Remove from heat, cool slightly.
4 large eggs
2 cups milk
1 cup grated Parmesan cheese, divided (or your favorite hard cheese)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Whisk together in large bowl using only 1/2 cup of grated Parmesan. Stir in squash, onion, and garlic.
9 cups day-old French bread, cut into 1-inch pieces
Add and stir gently to combine. Let stand 10 minutes. Pour into oiled 2-quart square baking dish. Sprinkle remaining 1/2 cup Parmesan on top. Bake at 350 degrees until golden on top and custard is set, about 45 minutes.
What’s your favorite comfort food?