Without further ado: Get ready to have your taste buds blown. Yes, this is a fairly simple recipe. But it’s that delicious. I adapted this recipe from a blog with a rad sounding name (Sounding My Barbaric Gulp!), and I think it would be equally as good with say a butternut or other hard squash. Onto the recipe!
Savory Acorn Squash Bread Pudding
- 6 cups artisan bread, cut into 1-inch cubes
- 2 small acorn squash, seeded, peeled and chopped into 1-inch chunks
- 8 oz. vegan Italian sausage, cut into bite-sized pieces and browned
- 2 medium yellow onions, halved and thinly sliced
- 1 bunch of Lacinato kale, finley chopped
- 3 “eggs” (made from powdered replacer)
- 2 cups plain non-dairy milk (I used a rich brand of almond but soy would work equally well. Just make sure it’s plain, not vanilla.)
- 1 cup shredded vegan cheddar cheese+some for sprinkling (I love Daiya)
- 1 tbsp. dried oregano
- Salt and pepper to taste
- Olive oil (for pans)
1. Roast those squash! Arrange your diced squash on a baking sheet in a single layer. Sprinkle with olive oil. Grind a little salt and pepper on top, toss to coat. Roast for 35 minutes at 400 degrees.
2. Thinly coat the bottom of a large cast iron skillet with olive oil. Warm over medium-low heat. Add sliced onions. Stir occasionally until caramelized - about 25 minutes. Once cooked, remove from oven and set aside.
3. While your onions are cooking, place your bread cubes in as large a bowl as you can find.
4. After your onions have reached a nice dark golden brown, put into a separate bowl to cool.
5. Rewarm skillet over medium heat, add a little more olive oil and add your chopped “sausage.” Cook until browned – about 5-7 minutes. Remove from skillet and add to the bowl with the onions.
6. Re-warm same skillet over medium heat. Add a splash of water and cook kale until wilted – about 5-7 minutes.
7. Turn oven to 350 degrees. Add cooked squash, “sausage,” kale, 1 cup of shredded “cheese”, oregano and s&p to taste to the bread cubes in your large bowl. Stir well to incorporate.
8. Add “egg” mix to non-dairy milk and whisk to combine. Pour into bowl over bread mixture. Stir well to coat (about 2 minutes). Taste and add more salt and pepper if need be.
9. Pour mix into a 9×12 baking pan. Once pudding mix is in the pan, sprinkle with additional “cheddar.”
10. Bake uncovered at 350 degrees for 45 minutes. Let cool slightly and dig in!