Butternut Squash And Parmesan Bread Pudding

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Cooking light magazine, october 2004. Haven't tried this as yet - it seems very interesting! Can't wait!

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Steps

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Preheat oven to 400f.

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

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Sprinkle with 1 / 4 teaspoon salt.

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Bake at 400f for 12 minutes or until tender.

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Remove from oven.

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Reduce oven temperature to 350f.

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

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Add onion.

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Saut 5 minutes or until tender.

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Add garlic , and saut 1 minute.

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Remove from heat.

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Cool slightly.

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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.

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Stir in squash and onion mixture.

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Add bread , and stir gently to combine.

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Let stand 10 minutes.

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Spoon into a 2-quart baking dish coated with cooking spray.

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Sprinkle with remaining 1 / 2 cup cheese.

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Bake at 350f for 45 minutes or until pudding is set and lightly browned.

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Ingredients

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butternut squash, cooking spray, salt, olive oil, onion, garlic clove, low-fat milk, parmigiano-reggiano cheese, black pepper, ground nutmeg, eggs, egg whites, day-old french bread