When it comes to Thanksgiving foods, I tend to favor tradition. There's comfort in the familiar and expected. However, what exactly constitutes traditional and familiar is different in every family and culture. In my house, we prefer butternut squash over the better known sweet potato side dish and so that is the flavor we expect.
I usually have plenty of raw squash left so I can bypass the maple glazed version I serve at Thanksgiving and turn it into something new and interesting. And since stuffing and bread pudding are such expected holiday sides, I combined them in this easy and marvelous tasting dish.
Did I mention that my favorite part of being the Thanksgiving hostess is keeping the leftovers? Enjoy!
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ingredients (Makes 4 Servings)
- 1/2 lb. Butternut squash, peeled and diced
- 2 Tablespoons olive oil, divided
- 1 Small onion, peeled and diced
- 2 Eggs
- 1 Cup milk
- 2 oz. Grated Gruyere cheese
- 1 Teaspoon chopped fresh sage
- 3 Slices bread, cut into 1" pieces
- Salt & pepper to taste
Pre-heat the oven to 400 degrees.
Toss the squash in one tablespoon of the oil, place on a roasting pan lined with parchment paper and roast in the oven for 30 minutes. Remove when done and lower the oven to 350 degrees.
While the squash is roasting, add the remaining tablespoon of oil to a large pan and saute the onion for about 15 minutes or until lightly caramelized. Add the cooked squash and season with salt and pepper.
In a large bowl, whisk together the eggs and milk and add the bread cubes. Stir in the onion and squash mixture along with the cheese and sage.
Pour mixture into a baking dish (mine is 8") and bake for approximately 45 minutes or until the bread is a light golden brown. Makes 2 lunch servings or 4 dinner sides.
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