Butternut Squash and Parmesan Bread Pudding

Name: Butternut Squash and Parmesan Bread Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 227 grams (1-inch) cubed day-old French bread (about 9 cups); 710 milliliters (1/2-inch) cubed peeled butternut squash; 2 larges egg whites; 3 larges eggs; 1 garlic clove, minced; 0 teaspoons ground nutmeg; 473 milliliters 1% low-fat milk; 1 teaspoon olive oil; 237 milliliters chopped onion; 113 grams cup grated fresh Parmigiano-Reggiano cheese, divided; 1 teaspoons salt, divided

One portion of this dish contains approximately 18g of protein, 11g of fat, and a total of 301 calories. This recipe serves 6. Head to the store and pick up olive oil, day-old bread, egg whites, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

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Oven

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.

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Cooking Spray

Squash

Jelly

Roll

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Frying Pan

Sprinkle with 1/4 teaspoon salt.

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Salt

Bake at 400 for 12 minutes or until tender.

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Oven

Remove from oven; reduce oven temperature to 35

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Oven

Heat oil in a medium nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion; saut 5 minutes or until tender.

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Onion

Add garlic, and saut 1 minute.

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Garlic

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.

Ingredients you will need

Egg Whites