2018 Eat Local Contest Winner: Savory roasted Butternut squash pudding

By Staff


1 lb. sourdough bread (Crumb Brothers)

1 medium butternut squash  (Tagge’s)

1 bunch swiss chard or other dark leafy green (Asian & Heirlooms)

6 cloves garlic (Ranui Gardens)

6 farm fresh eggs (Clifford Family Farms)

6 ounces apple walnut smoked cheese, shredded (Beehive Cheese)

2 cups whole milk (Winder Farms)

1 1/2 teaspoons salt (Redmond Real Salt)

  1. Cut the squash in half lengthwise and scoop out the seeds. Place in a 375 degree oven and roast until softened, about 40 minutes. The last 15 minutes of baking, add the unpeeled garlic to the baking pan and roast with the squash. Remove both from the oven and let cool until it can be handled. Peel the squash and cut into roughly 1-inch pieces. Peel the garlic and place in a very large mixing bowl.
  2. Bring a medium pot of water to a boil and blanch the greens for 2 minutes. Strain, pressing on the greens to extract as much water as possible. Coarsely chop.
  3. Mash the garlic in the bowl, and stir in the eggs, milk and salt. Add the cubed bread and toss to coat. If it seems dry, add more milk so that the bread is fully moistened. Stir in the greens, the squash and finally stir in the cheese. Scrape the mixture into a large (at least 9 x 13) buttered baking dish. At this point it can be refrigerated for up to 6 hours before baking.
  4. Bake in a 325 degree oven for 40 to 45 minutes, until cooked through. Serve warm.

— submitted by Alexis

(Alexis wins a $50 gift certificate to Tin Angel.)

This article was originally published on September 30, 2018.