I love, love, love cooking this time of year. It is usually raining outside (ahem, that Seattle life) and we’ve got a cozy fire going inside. Rooms are lit by candlelight and everything I cook seems to make the house smell that much more festive. It is the epitome of hygee. It is magical.
And I suppose the best part of cooking this time of year is that butter, heavy cream, bacon, chocolates, and booze are all wildly accepted, if not a must. I appreciate that most people set their diets aside to partake in the sinfully joyful act of sharing food and spirits with one another. Oh the merriment it brings :)
With that, I wanted to share a few of my favorite Thanksgiving and holiday recipes with you while answering a few questions that came my way.
Today’s recipe, The Ultimate Butternut Squash Bread Pudding, is a go-to recipe of mine for Thanksgiving and actually, quite new to my repertoire. However, it had such a smashing debut that I knew it would be back time and time again.
Nearly all you need to know is in the recipe…however, you may be wondering where to find GF baguettes. They are usually in the frozen section of your local grocery store. Both Against the Grain and Udi’s work great for this recipe!
AND as promised on Instagram, in hopes of making your Thanksgiving cooking easy as pie, here are a few steps to prep this dish in advance.
Toast bread on Tuesday, set aside in Ziploc.
Saute veggies on Wednesday, let cool, and store in airtight container overnight.
Grate cheese, label, and set aside until ready to use. Fun fact, I grate ALL my cheeses at once on Tuesday night. I weigh and label them. That way, when it comes time for cooking, I already have what I need portioned, grated/sliced, and ready to go!
Thursday morning, fold together bread, veggies, and cheese and pour into pan. Whisk up sauce and pour over bread pudding. Bake as recipe suggests!
If you have any further questions, shoot me an email or hit me up on Instagram or Facebook! I am always happy to help!!
Lick the Bowl - It’s Gluten Free,
Brilliant Butternut Squash Bread Pudding
(Yield: 12 servings)
16 oz GF baguettes, cut into 1" cubes
2 Tbsp SunCoco oil
1 Tbsp butter
15 oz leeks (2 large), cut in half lengthwise and sliced
2 Tbsp garlic
16 oz butternut squash, cut into ½" cubes
2 tsp dried thyme
1 tsp cayenne
½ tsp salt
½ tsp pepper
1 can (15 oz) cannellini beans, drained and washed
4 large eggs
24 oz heavy cream
24 oz whole milk
1 tsp salt
½ tsp pepper
½ tsp sugar
10 oz cheese, divided (combination of Swiss, Smoked Gouda, & Sharp White Cheddar)
Preheat oven to 350°F. Use convection bake if you have it. Coat 9-by-13-inch baking dish with cooking spray.
Place baguette pieces onto a sheet pan lined with silpat, spray liberally with cooking spray, and bake for 15 minutes until toasty and golden brown. Set aside.
In large sauté pan, add oil and butter over medium heat. Once butter is melted, add leeks and sauté for approximately 5 minutes.
Add garlic, butternut squash, thyme, cayenne, salt, and pepper. Sauté for an additional 5 minutes until leeks start to turn golden and squash begins to soften. Remove from heat and place in large mixing bowl.
Add beans, bread, and 5 ounces of cheese to veggie mixture, stir to combine.
Pour filling into prepared dish.
In medium bowl or large liquid measuring cup, whisk together all sauce ingredients.
Pour sauce over bread pudding. It should all fit but if it doesn’t, just let the pudding set for 10 minutes. Once some of the bread absorbs liquid, you will be able to pour the rest in. If all the liquid fits from the get go, perfect, just let the pudding set for 10 minutes before popping in the oven.
Bake pudding for 30 minutes. Then remove from oven and sprinkle remaining cheese over top. Place back in oven, rotating pan 180°, and bake another 30 minutes. Pudding is done when cheese is bubbling on top and starting to turn golden brown.
Let cool slightly before serving. For easy Thanksgiving Prep, see commentary above.