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Butternut Squash and Leek Bread Pudding

Butternut Squash and Leek Bread Pudding


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You can simplify this side dish recipe by using just one cheese, but the blend of all three will earn it (and you!) celebrity status. This recipe was reader-requested from Quality Eats in NYC.

Ingredients

  • 4 tablespoons unsalted butter, plus more for pan
  • 12 cups 1-inch pieces brioche (from about 2 loaves)
  • 1 small butternut squash (about 1½ pounds), peeled, seeds removed, cut into ½-inch pieces
  • 2 large leeks, white and pale green parts only, halved lengthwise, cut into ½-inch pieces
  • 2 teaspoons kosher salt, plus more
  • 1½ cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
  • Crème fraîche and fennel fronds (for serving)

Recipe Preparation

  • Preheat oven to 350°. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes. Let cool, then transfer to a large bowl.

  • Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.

  • Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.

  • Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.

  • Scatter remaining ½ cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 minutes before serving.

Recipe by Quality Eats, NYCReviews SectionI substituted brioche for sourdough & omitted the sugar & it was an absolute hit. Very straightforward and simple, and quick. It was a hit at thanksgiving, and at every pot luck I bring it too! I absolutely recommend.coconutcookAustin, Tx01/23/20Delicious! Unique mix of ingredients and it's perfect for fall. I think I ate this for lunch 3 straight days after making it. Important note, however: If you're making the full size, 8 servings and all, it's not about to fit into a 13x9" pan like it specifies in the recipe. I had to pour my mixture into a dutch oven just to contain it all. So make sure to halve the recipe if you want to fit it into the 13x9" pan or have a larger receptacle at the ready if you're doing the original amount.AnonymousUnited States12/11/17

Butternut Squash, Leek & Brie Galette

The past few days have been “melty” here in Minnesota. Everyone seems a little happier and finally has a little skip in their step now that we’re seeing a glimmer of spring. The end is finally, maybe, in sight.

Perfect. Except for one thing. One thing I can’t believe I’m about to say.

Have I had my fill of winter cooking yet? Am I ready to trade in the hearty root vegetables and braised meats for asparagus and artichokes? I better get in a couple more soups. Maybe a stew. Better do some baking. Bread pudding? Polenta. Gooey cheese. Root vegetables. Roasts. Winter squash.

Squash! No, I haven’t quite had my fill. I loaded up on it in the beginning and then it fell off my radar.

Alright, tonight squash’ll get crossed off our winter eating bucket list. We’ll roast it, combine it with sautéed leeks and Brie, and use it as the filling for a savory galette. Nice, 3 checks off our list: squash, cheese, and baking.

Have you made a galette before? It’s essentially a lazy-man’s rustic, free-form pie. You can make sweet, fruit-filled galettes (which, once I move into my summer eating regime, will surely make an appearance on the site) and you also can make savory galettes, like this one, with vegetables, cheese, or meat.

We’ll mix up the dough for the crust first, then work on the filling. This is your basic pie crust: butter is cut into flour, ice water is sprinkled over and worked in until everything sticks together. Keep your butter well chilled and don’t overdo the mixing and you’ll end up with a gloriously buttery, flaky crust.

While the crust is chilling, we’ll get the filling together. Peel and chunk a squash. Season and roast.

Chop and wash the leeks. Wow, such a beautiful spring-like tint of green. Meaningful…this galette is bridging the gap between winter and spring. Sauté the leeks with a clove of garlic and combine with the roasted squash.

Bring all of the players together: the filling, the chilled crust dough, the wedge of Brie, an egg wash. Roll out the crust, mound the filling in the center, and dot with cheese. Fold the edges up over the filling and brush with an egg wash.

Savor every wintry bite of your squash galette. This could be the last of the season.


Butternut Squash and Leek Soup with Baked Beet Chips

The fall season is full of delicious seasonal produce that I have been doing my best to showcase throughout the last few posts. Today’s recipe is not going to be another pumpkin recipe but rather another vegetable. A great source of carotenoids as well, butternut squash is a wonderful and very versatile vegetable that is great even when roasted on its own. Today, however, we are going to be making a delicious Butternut Squash and Leek Soup.

Butternut squash is often utilized in many soup recipes because it provides a rich flavor and a creamy texture. But most of those soups are filled with unnecessary amounts of butter, cream, and salt. Those ingredients, while not particularly detrimental to health in small portions, are often eaten in excessive amounts and we should be limiting their intake. Besides, they take the attention away from the already flavorful taste of butternut squash.

So instead of using needless fat sources to improve the taste of my soup, I instead opted for adding rosemary and garlic that would help the butternut squash flavors stand out more. The soup can be eaten on its own but it also works great with various additions like roasted pieces of sourdough bread. The other day, I served it with some baked beet chips and it was an absolute hit at my house. The earthy chips complemented the sweetness of the soup perfectly! I included the recipe for the chips as well so make sure to check it out. I originally found it on “Minimalist Baker“.

I feel like there are two secrets to making this soup taste so good. The first one is the Roasted Butternut Squash Seed Oil I bought at a store specializing in different kinds of olive oil and vinegar. The recipe would probably also work if you used regular olive oil but if you have a chance to try out this specialized olive oil then I highly recommend you give it a chance. It’s a great addition to any fall dish, not only this soup.

The other secret is in the broth. I use vegetable broth from Trader Joe’s. It’s low in sodium and contains only organic vegetables with no genetically modified ingredients. The nutritional value is also very balanced and I honestly cannot find any faults with it. Of course, if you can then you should use a homemade vegetable broth but I understand very well that not everyone has the time for that (me included).

Nutrients in this recipe

Butternut squash is full of vitamins. 1 serving contains 4 times the daily recommended intake of vitamin A and half of the vitamin C intake. It’s also full of vitamin E, vitamin B, potassium, magnesium, calcium, and iron. It’s truly a nutritional powerhouse, full of antioxidants and minerals.

Onions are high in vitamin C, vitamin B6, and folate. Both onions and garlic contain sulfides that have been linked to improved immune system response and respiratory health. They also have antibacterial properties.

Leeks have similar properties to onions and garlic since they all come from the same family. They have a lot of fiber, flavonoids, and contain about half of the recommended intake of vitamin K.

Rosemary has anti-inflammatory and anti-bacterial properties due to its carnosol content. The carnosic acid has been proven to prevent nervous system damage. There are studies that also show rosemary has a positive effect on the digestive tract.


RoofTop Recipes Grow … Harvest … Eat …

Cinnamon Roasted Butternut Squash Recipe

Butternut squash is roasted until tender and lightly caramelized. Cinnamon and cayenne add warmth while brown sugar sweetens things up a little.

  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • Dash cayenne, optional
  1. Cut the squash into evenly sized pieces, 1-inch cubes. You could choose to make the chunks smaller or larger, just keep everything similar in size. This way, all the squash pieces roast evenly.
  2. As for peeling, you could leave the peel on. Some prefer to remove it, but it’s fine to eat and some prefer the chewiness of the peel when left to roast.
  3. Pre-heat oven to 425º F
  4. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
  5. When you’re roasting vegetables, it’s important to give them a little space. Without some room, vegetables tend to steam instead of roast. When that happens, you can say good-bye to the golden brown and caramelized edges we love so much.
  6. Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
  7. The squash becomes tender and the edges get a chance to brown a little. If you’re roasting something else, say chicken, at the same time you do have some leeway. Stick close to 425 degrees F and you should be just fine.

Squash and Bean Minestrone

Ingredients

  • 2 smoked ham hocks (about 1½ lb.)
  • 1 pound dried navy or cannellini (white kidney) beans
  • ¼ cup plus 2 Tbsp. olive oil plus more for drizzling
  • 1 large onion, finely chopped
  • 2 leeks, white and pale-green parts only, finely chopped
  • 2 small celery stalks with leaves (from celery heart), chopped
  • 2 cloves garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
  • 1 pound green beans, trimmed, cut into 1” pieces
  • 8 cups low-sodium chicken broth
  • 1 pound small pasta (such as tiny shells or pipette)
  • 1 cup chopped fresh flat-leaf parsley, divided
  • 2 bunches flat-leaf spinach, thick stems removed
  • Arugula Salsa Verde (for serving click for recipe)

Step by Step

Nutritional Information

Calories (kcal) 500
Fat (g) 14
Saturated Fat (g) 3
Cholesterol (mg) 55
Carbohydrates (g) 70
Dietary Fiber (g) 15
Total Sugars (g) 6
Protein (g) 27
Sodium (mg) 1080

Butternut Squash and Cheddar Bread Pudding

Ingredients

  • 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
  • 7 large eggs
  • 2 1/4 cups half and half
  • 6 tablespoons dry white wine
  • 1 1/2 teaspoons Dijon mustard
  • 1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
  • 1 cup chopped shallots (about 4 large)
  • 2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
  • 8 ounces extra-sharp cheddar cheese, coarsely grated

Step by Step

  1. Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
  2. Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt whisk to blend. Add baguette pieces fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
  3. Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
  4. Reduce oven temperature to 350°F. Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.
  5. Cover bread pudding with foil. Bake 20 minutes. Remove foil bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
  6. Preheat broiler broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

Nutritional Information

Calories (kcal) 526.9
%Calories from Fat 49.4
Fat (g) 28.9
Saturated Fat (g) 12.7
Cholesterol (mg) 239.6
Carbohydrates (g) 47.8
Dietary Fiber (g) 4.5
Total Sugars (g) 5.6
Net Carbs (g) 43.4
Protein (g) 21.0


Vegetable casseroles have come a long way since the days of simple green beans and cheese baked in a casserole dish. Now, friends and family will look forward to the unique and mouthwatering aromas of these dishes that feature ingredients far beyond the ordinary, just like the Broccoli Cheddar Hash Brown Casserole pictured here. Best of all, you serve one of these nutrient-rich vegetable casseroles as either the meal's main attraction or as a hearty side. Incorporate bold seasonings like thyme, sage, and red-pepper flakes for a powerful punch to your menu. To help you work more casseroles into your weeknight dinner rotation, we're sharing a selection of our favorites, including innovative twists on classic recipes&mdashjust wait until you see how we update traditional green bean casserole with bacon or artichokes for a new taste.

Whip up our savory Mushroom and Celery-Root Bread Pudding full of fresh thyme, sharp blue cheese, and wild mushrooms, and watch as it becomes a new family favorite. If you're looking to make a filling and indulgent twist on the classic vegetable casserole, try placing homemade gruyere biscuits atop baked cherry tomatoes with red-pepper flakes, onions, and garlic. This hearty cool-weather choice is a modern take on a savory cobbler.

While many vegetable casseroles feature rich ingredients, we have plenty of options for those wishing for a lighter flavor profile. For instance, try the Tomato-Onion Casserole, which is ideal for warmer spring months thanks to its use of sweet roasted tomatoes and onions. No need to use decadent cheeses to make a delicious dish. The dairy-free and colorful Autumn Tian is another appetizing option&mdashand is the perfect way to show off your knife skills with thin even slices of beets, potatoes, and tomatoes for a meal that is as tasty as it is bright.

From eggplant parmesan to Turnip and Sweet Potato Gratin, find an inventive and delicious dish from our repertoire that you're going to want to make again and again.


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Healthy and Gourmet

When it comes to butternut squash, I tend to rotate the same set of recipes. Most frequently, it's soup. No soup is as creamy, sweet and savory, all at the same time, as a homemade butternut squash soup with a dollop of sour cream, or a swirl of balsamic syrup. Next on the list is butternut squash creme brulee. And finally, butternut squash bread pudding.

This is the first time, however, that I've make butternut squash gratin. A gratin is a simple, baked dish, similar to a casserole, with a golden, browned crust on the top. For this recipe, I've added onions and leeks to the squash base. A final topping of cheese and breadcrumbs, and a short time in the oven, and that's really all there is to it.

This is an easy recipe, the most laborious parts being peeling and cutting the squash, and washing the leeks. For those who haven't cooked with leeks before, you might be wondering what is so difficult about washing leeks. The problem with fresh leeks is that they are grown in sandy soil, which then finds it way into the many tight layers of the vegetable. This is why it is so important that you take the time to carefully wash them before cooking. (I found a quick tutorial of the process on YouTube.)

Having made this dish for the first time, I am confidant that it would become one of my regular butternut squash recipes. I'm even thinking that it would make a lovely side dish for our Thanksgiving dinner this year.

Butternut Squash and Leek Gratin
Serves 4 to 5

1 butternut squash, peeled, seeded and cubed
1 small onion, diced
1 medium leek, washed and chopped
3 tbsp vegetable oil
2 sprigs fresh rosemary
1 tsp salt
1/2 tsp ground black pepper
8 oz mozzarella, sliced or shredded
1 cup seasoned breadcrumbs
1 cup grated cheddar
2 tbsp chopped parsley (optional)

1. Preheat the oven to 300 o F. Spray an 8" x 8" baking dish with cooking spray and set aside.
2. In a bamboo or stainless steel steamer, steam the squash until fork tender. I did it in two batches so that the cubes of squash cooked evenly.
3. In a large skillet, heat the vegetable oil over medium heat, and add the onions and rosemary sprigs. Cook until lightly browned on the edges, about 3 minutes. Add the chopped leeks. Continue to cook over medium heat, stirring occasionally to prevent burning. Cook until the leeks are softened, for an additional 4 to 5 minutes. Remove and discard the rosemary sprigs.
4. Combine the squash, onion-leek mixture, salt, and pepper. Transfer to the prepared baking dish. Layer the slices of mozzarella on the top, followed by the breadcrumbs, and finish with the grated cheddar. Baked at 300 o F for 25 to 20 minutes, until the top is golden brown. Garnish with chopped parsley and serve warm.


Roasted Squash Bread Pudding with Spinach

This really is the perfect comfort food. Dig your spoon through the crispy, golden top into the creamy bread pudding, laden with all things good, like roasted squash, spinach, sourdough bread and creamy melted cheese.

1 pound rustic sourdough bread, crusts removed and cut into 1-inch cubes

3 tablespoons unsalted butter, plus more for baking dish

1 1/2 cups heavy whipping cream

1/8 teaspoon freshly ground nutmeg

1 medium (1 pound) butternut squash, peeled, seeded and cut into 1-inch dice

1/4 cup olive oil, plus more as needed

Sea salt and freshly ground black pepper to taste

1 leek, white and light green parts, halved lengthwise then cut crosswise into 1/4-inch slices

1 cup shredded gruyere cheese

1/2 cup grated Parmesan cheese, divided

Preheat the oven to 400°F. Place the bread in a large bowl and set aside. Butter a 2-quart baking dish. Whisk to combine the eggs, milk, cream and nutmeg in a medium bowl. Pour the custard over the bread mixture and let sit, stirring occasionally, until absorbed, about 15 minutes. Generously season with salt and pepper.

Place the squash in a large bowl and toss with olive oil until all pieces are well coated and shiny. Season with salt and pepper. Spread the squash in an even layer on baking sheet. Transfer to the oven and roast until golden brown and tender, about 30 minutes, set aside.

In a medium skillet, melt the butter. Add the leek and cook over medium heat, stirring, until softened, about 4 minutes. Add the spinach and stir until wilted, one minute more.

Transfer the mixture to the bowl with the bread, add the roasted squash, gruyere cheese and 1/4 cup of the Parmesan, stir well.

Spoon the pudding into the prepared baking dish and bake until set and browned, about 40 minutes. Removed from the oven and preheat the broiler. Top the pudding with remaining 1/4 cup parmesan cheese. Return the pudding to the oven and broil until the cheese is browned and bubbly, about 2 minutes. Remove from the oven and serve hot.


And when it comes to the cheese you use in this savory bread pudding, let me tell you – the sharper the cheddar, the better the flavor.

I like using really sharp, blow-your-mouth-off cheese in this dish. Sharp cheddar really holds its own against the sweet flavor of pear and the chewy, crusty texture of the bread cubes.

Plus, I mean, we’re talking about cheese. I get all the heart-emoji over cheese, in any form. So when it’s added to a Thanksgiving side dish, I’m a pretty happy bunny.


Butternut Squash and Leek Bread Pudding - Recipes

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Diane Louise Jordan - Savoury Donuts

Diane Louise Jordan - Roast Butternut Squash with Maize

Tony Blackburn - Coconut Rice Pudding

Tony Blackburn - Tart of Tomato, Beetroot & Shallot

Johnny Ball - Grilled Liver with Kidney Sauce

Johnny Ball - Gurnard Fillets on a bed of fresh peas

Simon Weston - Lamb Stew with Caerphilly Dumplings

Simon Weston - Poached Parsley Chicken

Christopher Biggins - Eggy Croque Monsieur

Christopher Biggins - Braised Sausages

Arlene Phillips - Pickled Fish with Pickled Cucumber

Arlene Phillips - Butter Pie with Corned Beef

Colin Jackson - Split Pea Soup

Colin Jackson - Jerk Salmon

Russell Grant - Bubble & Squeak with Sausage Cakes

Russell Grant - Roast Rack of Lamb

Alistair McGowan - Plum Crumble

Alistair McGowan - Chicken Riviera Pancakes

Lesley Garrett - Mussell Rissotto

Lesley Garrett - Pork Fillet with Roast Apples

Michael Buerk - Pork Belly

Michael Buerk - Blackcurrant Eton Mess

Anneka Rice - Chicken Kiev

Anneka Rice - Roast Pheasant

Below is a list of all 39 recipes from my

BBC 1 series 'A Taste Of Britain'

Pot roast collar of pork with braised cabbage

Stuffed mushrooms with blue cheese and aioli

Sausage and spinach cakes on braised barley

Radish and shallot pickle

Soused mackerel on rhubarb and ginger

Rack of venison with sage and caramelised endive

Stuffed best end of hogget with potato fondant and buttered cabbage

Scallops in a white wine sauce with watercress

Pork medallions on a bed of chard with bacon and cider

Glazed brisket steaks with broccoli salad

Guinea Fowl with onion and thyme

Strawberry and lavender queen of puddings

Rib eye of longhorn beef with herb and mustard garlic butter and duck fat potato wedges

Lobster with garlic butter, new potatoes and watercress salad

Porchetta with mulled apple compôte and bread pudding

Roast crown of duck with young turnips and green olives

Gooseberry and elderflower fool

Crown of chicken with tomatoes and spring onions and slow-cooked chicken leg pancake stack


Watch the video: Decadent and EASY Bread Pudding Recipe (May 2022).