Daily Life and Supportive Care During Cancer Treatment

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Bread Pudding with Butternut Squash, Mushrooms, and Spinach

This mild, stuffing-type dish can be served as a vegetarian entree or a side with a protein.

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Use a thinner-crusted ciabatta or baguette, rather than a heartier bread, to ensure a softer finished dish.

Ingredients

8 TO 10 SERVINGS

  • 1 medium butternut squash, peeled, seeded, and cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided use
  • Salt
  • 4 eggs
  • 2 cups milk
  • 1 packed cup (4 ounces) grated Gruyère cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 8 ounces stale bread, cut into 1-inch cubes
  • 1 leek, white and light green parts only, sliced
  • 8 ounces white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 (5- to 6-ounce) package fresh baby spinach
  • Freshly ground black pepper
A serving spoon rests on a rectangular baking dish that holds bread pudding made with butternut squash, mushrooms, and spinach.

Instructions

Preheat the oven to 425 degrees. Lightly coat a rimmed baking sheet with nonstick cooking spray. Top with the squash. Drizzle with 1 tablespoon of the oil, sprinkle with salt, and stir to combine. Evenly distribute the squash on the baking sheet.

Bake for 20 to 30 minutes, or until tender and slightly charred, stirring the squash every 10 minutes.

Meanwhile, in a large bowl, beat the eggs and milk. Add both cheeses and the bread cubes and stir to combine. Set the mixture aside, pushing the bread down occasionally, so that it absorbs the liquid.

In a large skillet over medium-high heat, add the remaining 1 tablespoon of oil. Saute the leek for 5 minutes.

Add the mushrooms and saute until softened. Add the garlic and thyme and sauté for 1 minute.

Stir in the spinach, a handful at a time, and saute until wilted. Season with salt and pepper.

When the squash is done cooking, reduce the oven temperature to 375 degrees. Add the squash and the mushroom mixture to the bread and stir to combine.

Lightly coat a 9-by- 13-inch (or other 2-quart) baking pan with nonstick cooking spray. Transfer the mixture to the prepared baking pan and cover with foil.

Bake for 30 minutes. Remove the foil and bake for 10 minutes, or until puffed and golden brown.

Per serving

Calories: 290
Fat: 15 g
Saturated fat: 6 g
Cholesterol: 120 mg
Sodium: 390 mg
Carbohydrate: 26 g
Dietary fiber: 3 g
Sugars: 7 g
Protein: 15 g
Calcium: 370 mg
Potassium: 510 mg

book cover for the ACS book, hat to Eat During Cancer Treatment 2nd Editition

What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
cancer.org/bookstore

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