Ingredients

The following ingredients have 6 Servings
  • 3 cups butternut squash, peeled and cut into 1/2 inch cubes
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 2 cups 1 percent low-fat milk
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 3 large eggs
  • 2 large egg whites
  • 8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

Instruction

  • Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
  • Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.