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  • Summary

    This special butternut squash pudding was prepared by Ron Suhanosky, owner of popular Italian restaurant Sfoglia in New York City.

    Ingredients

    • 1 large butternut squash (3 1/2 pounds), halved and seeded
    • Extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 1 quart whole milk
    • 4 ounces (1 stick) unsalted butter
    • 1 cup all-purpose flour
    • 4 ounces (1 stick) unsalted butter, melted, plus more for dish
    • Fine plain breadcrumbs, for dish
    • 4 large eggs
    • 4 large egg yolks
    • 1/2 cup finely grated Parmesan cheese (2 ounces)
    • Pinch of ground nutmeg

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 356 % Daily Value *
    • Total Fat: 23 g 35.34%
    • Saturated Fat: 14 g 70.93%
    • Trans Fat: 1 g %
    • Cholesterol: 64 mg 21.4%
    • Sodium: 201 mg 8.37%
    • Calcium: 238 mg 23.76%
    • Potassium: 585 mg 16.71%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.36%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 33 g %
    • Dietary Fiber: 4 g 14.04%
    • Sugar: 8 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 351.23%
    • Vitamin C 55.57%
    • Vitamin D 0.21%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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