Savory Squash Bread Pudding
3 cups butternut squash (peeled and cut into 1/2-inch cubes)
Salt, pepper and nutmeg to taste
1 teaspoon butter
1 cup chopped onion
3 cloves garlic, minced
3 eggs plus 2 egg whites
2 cups milk
1 cup grated cheese, divided (Parmesan works well, but whatever you have on hand is OK)
9 cups day-old bread cubes
Butter a baking pan and arrange the squash in a single layer. Sprinkle with salt and pepper and nutmeg. Bake in a 400-degree oven on the middle rack until the squash is tender, 10 to 12 minutes. Take the squash out and turn the oven to 350 degrees.
Melt the butter in a small frying pan over medium-high heat and add the onion and garlic. Cook, stirring frequently, until the onion is clear and tender,about 5 minutes. Set aside.
Beat the eggs and whites until light in a big bowl. Add the milk, most of the cheese and an additional dose of salt, pepper and nutmeg. Stir in the onions and garlic, then the squash. Add the bread cubes and let the mix stand for about 10 minutes, till the bread has taken up most of the liquid. Spoon into a 2-quart baking dish and sprinkle with the remaining cheese. Bake at 350 degrees until the custard sets, about 50 minutes. Makes 6 servings.
Per serving: 337 calories, 29 percent calories from fat, 10.9 g fat, (5.2 g sat fat, 3.3 g mono fat), 109 mg cholesterol, 17.0g protein, 42.5 g carbohydrate, 3.1 g fiber, 570 mg sodium.