Meatless Monday A Thanksgiving Inspiration
Butternut Squash and Bread Pudding – Side by Side photos please! 119989084 Bread Pudding 176583596 This is the week we all anticipate with many Thanksgiving traditions across the United States. Some other Countries have already celebrated...
Butternut Squash and Bread Pudding – Side by Side photos please!
This is the week we all anticipate with many Thanksgiving traditions across the United States. Some other Countries have already celebrated their respective Thanksgivings! I do welcome the Season of Thanks and enjoy gathering with family and friends for a Thanksgiving celebration. I am not a fan of turkey, never was, not even before this Meatless Campaign. I am still being taunted over the year I served Prime Rib over Turkey for Thanksgiving…Some traditions die hard!
One of my favorite Atlanta chefs in Nancy Waldeck shared another fabulous recipe. This time it combined so many of my favorite treats and it will be seen at our Thanksgiving Table along with my Roasted Veggies, Kale Salad and ever present Carrot Soufflé.
PHOTO Shared via e-mail 11.18.14
Butternut Squash Bread Pudding in the Oven
Spicy Butternut Squash Bread Pudding –recipe shared by Nancy Waldeck Chef and Author of Taste and Savor
6 cups butternut squash, cubed
1 tablespoon poultry seasoning
1 teaspoon each sea salt and pepper
3 tablespoons olive oil
2 cups pecans, chopped
1 tablespoon unsalted butter
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
½ teaspoon Chipotle chili powder
4 large eggs
4 large egg whites
2 cups skim milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon sea salt
½ teaspoon black pepper
8 cups whole wheat bread, cubed. Another idea….What about substituting a Rye Bread or Pumpernickel Bread for this Bread Pudding?
6 ounces Jarlsberg cheese, grated
- Preheat the oven to 375F.
- Toss the squash, poultry seasoning, salt, pepper and oil together in a bowl.
- Place on a sheet tray and roast in the oven for 30 – 45 minutes, or until the squash is browned.
- Spread the pecans on a sheet tray and roast in the same oven for about 5 – 7 minutes, or until they are fragrant.
- Remove from the oven and immediately toss with the butter and spices.
- While the squash and pecans are roasting, Whisk the eggs, whites, milk, herbs and salt and pepper together in a large bowl.
- Add the bread. Soak in the mixture for 20 minutes until the bread is moist.
- When the squash and pecans are done, set them aside for about 10 minutes to cool.
- In the bowl with the bread mixture; add the baked squash, pecans and the Jarlsberg cheese.
- Transfer to a large nonstick sprayed baking dish.
- Bake at 350 degrees for about 30 minutes or until golden and the center is set.
I am often asked…What is Poultry Spice?
Poultry Spice is a blend of mostly sage and thyme, with rosemary, marjoram, nutmeg and black pepper sometimes added to the mix for flavor..