Butternut Squash and Parmesan Bread Pudding Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marie Simmons
A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash.
Ingredients
- 3 cups (1/2-inch) cubed peeled butternut squash
- Cooking spray
- 1/2 teaspoon salt, divided
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 cups 1% low-fat milk
- 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 3 large eggs
- 2 large egg whites
- 8 ounces (1-inch) cubed day-old French bread (about 9 cups)
Instructions
- 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; 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 ° for 45 minutes or until pudding is set and lightly browned.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment