Recipe of the Week — Butternut Squash Bread Pudding


A perfect side dish during the winter months that blends a touch of sweet with salty to make a melt in your mouth, yet still low fat, bread pudding. Butternut squash is an excellent source of Vitamin A and potassium. Serve with green vegetables such as broccoli, kale or spinach to add even more nutritional benefits. 



3 cups peeled and cubed butternut squash

½ teaspoon

1 teaspoon olive oil

1 cup chopped onion

1 clove of garlic, minced

2 cups of 1% milk

4 oz. grated Parmigiano-Reggiano or plain parmesan cheese, divided into two

¼ teaspoon black pepper

1/8 teaspoon nutmeg

2 eggs, 4 egg whites

8 oz. stale French bread, cubed

Cooking spray



Preheat oven to 400 degrees. Spray a 9X5-inch or large casserole pan with cooking spray on bottom and all sides. Arrange squash on bottom of pan, and sprinkle with salt. Bake at 400 degree for 10-12 minutes or until tender. Remove from oven and reduce oven heat to 350 degree.

In a skillet, heat olive oil on medium heat until warm. Add onions and sauté for 5 minutes; add garlic and sauté for 2 minutes.


Combine milk, 2oz (or ½ cup) of cheese, pepper, nutmeg, eggs and egg whites in a large bowl and mix with a whisk. Stir in squash and onion/garlic mixture to wet ingredients. Mix in bread, and combine until moist. Put all ingredients back into casserole pan, sprinkle with remaining cheese. Baked at 350 degrees for 45 minutes until pudding is set and slightly browned.


Serves 6


Nutritional information:

Calories: 304

Fat: 8.4 grams

Saturated fat: 3.4  grams

Protein: 18 grams

Carbohydrate: 35 grams

Fiber: 4 grams

Calcium: 406

Sodium: 823