Butternut Squash and Parmesan Bread Pudding

Cooking Light, 2004

Makes 6 servings

    3 cups 1/2 in. cubed, peeled butternut squash                   
    Cooking spray                                                  
    1/2 teaspoon salt                                              
    1 teaspoon olive oil                                           
    1 cup chopped onions                                           
    1 clove garlic, minced                                          
    2 cups milk                                                    
    1 cup grated parmesan cheese, divided                           
    1/4 teaspoon pepper                                            
    1/8 teaspoon ground nutmeg                                     
    3 eggs                                                     
    2 egg whites                                               
    8 ounces cubed day old french bread (about 9 cups)             

A side of sauteed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash.

Preheat oven to 400°.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion, saute 5 minutes or until tender. Add garlic, and saute 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° for 45 minutes or until pudding is set and lightly browned.

CALORIES 304 (30% from fat); FAT 10.3g (sat 4.8mg. mono 3.7mg. poly 0.9mg); PROTEIN 18.1g. CARB 35.3g FIBER 4g CHOL 122mg; IRON 2.1mg SODIUM 823mg CALC 406mg