Fall into fall
Posted by Jeanne on October 29, 2011
I loooooove fall. Curt does not – it makes him dread winter, which he despises. But by the time fall comes around I am ready for sweaters again, ready to make soups and stews and squash and things with apples.
Two weekends ago, we canned 11 jars of apple pie filling from apples we got at the orchards in Nebraska City. I haven’t tried any yet, but we used the same recipe as last year so I’m hoping it’s still a keeper.
Las weekend, Curt killed the garden – so we had parsnips and brussel sprouts to deal with. I decided to start the day by making the butternut squash bread pudding from this article. Curt made the carrot & parsnip soup earlier this week as well.
I made some changes to the recipe – I had a bunch of weird bread that needed to be used (half a baguette, several burger buns, some sandwich bread) so I just chopped all of that up instead of buying or making French bread.
We also had that huge squash and tons of bread, so ended up doubling the recipe. Other than the quantity, I pretty much followed the recipe as written (amazing!).
Savory Butternut Squash and Parmesan Bread Pudding, originally published in this book (Oxmoor House).
3 cups butternut squash, peeled and cut into 1/2 inch cubes
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1 percent low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano or other hard cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs + 2 large egg whites (I just used 4 whole eggs for each batch)
8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)
1. Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt.
The bottom of the shirt says Tim Gunn, and it was designed by Daniel Vosovic (season 2). I am done with Project Runway (for real this time! I swear! I can’t deal with it anymore) but I will forever love Tim Gunn. Anyway! Back to cooking.
Bake at 400 degrees for 12 minutes or until tender (it took about 25 minutes, but I had a lot more than 3 cups of squash). Remove from oven; reduce oven temperature to 350 degrees.
2. 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.
3. 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 degrees for 45 minutes, or until pudding is set and lightly browned.
Yield: 6 servings.
Yum. We had this for dinner the night we made it, and it’s definitely on the “consider” list for Thanksgiving this year. Very tasty.
We’re in Kansas City this weekend and I think will be in Minneapolis next weekend, so expect the sparse posting to continue. Hopefully I’ll have some free time to post about our Thanksgiving menu – I can’t believe it’s so soon!