Fall Flavor Festival: Butternut Squash Bread Pudding with Hazelnuts and Sage

Butternut Squash and Sage Savory Bread Pudding

Butternut Squash Bread Pudding Recipe with Hazelnuts and Sage

Healthy meets comfort in this savory main dish bread pudding recipe! Custardy bread pudding has a savory side that is just as yummy as the dessert variety. And what could be more frugal and fall-friendly than squash and sage?

I am thinking this would be a wonderful vegetarian Thanksgiving entree!

Butternut squash just can’t be beat for adding a little creamy and caramelized flavor when it is roasted, so I thought it should be roasted first before tossing with custard-soaked bread cubes for a savory bread pudding. I use the squash two ways in this recipe: in chunks and blended with the custard mixture. Yum!

You could add just about any roasted veggies diced and tossed in here. I like cumin’s earthiness and it goes well with the squash – so it was a natural. And, seriously, what’s better than toasted hazelnuts?

If sage isn’t your favorite, add any other diced herb – thyme would have been great here, too.


Prep time 30 minutes
Cook time 30 minutes

Serves 6 to 8

2 large or three medium peeled and seeded butternut squash,
cut into 1 inch cubes (a total of about 8 cups of cubes)
2 tablespoons olive oil, divided
4 ounces hazelnuts
2 medium shallots, minced
1/4 cup minced sage leaves
6 large eggs
2 cups milk (I used 2 per cent)
2 tablespoons white wine vinegar
A few dashes Tabasco sauce
2 teaspoons Dijon mustard
2 teaspoons cumin
1 teaspoon salt
10 cups day-old 1-inch French bread cubes
8 ounces Monterey Jack cheese

Preheat oven to 425 degrees.

Toss squash cubes in 1 tablespoon of oil. Spread in a single layer on a baking pan and bake for 40 to 50 minutes, until fork tender and lightly browned. Set aside to cool. Spread nuts on a baking pan in a single layer and bake for 4 to 5  minutes, until browned. Remove nuts from pan and rub in a kitchen towel to remove skins. Dice nuts and set aside.

Saute the shallots in 1 tablespoon of oil for about 3 minutes over medium high heat, until lightly browned. Add in sage and remove from heat and let cool.

Place in a blender the eggs, milk, vinegar, Tabasco sauce, mustard, cumin, salt and 1 cup of the roasted squash cubes. Toss bread cubes in half of blender mixture and let sit a few minutes. Toss again.

Spread half of soaked bread cubes in an oiled 9 by 13 baking pan. Spread on top half of the remaining roasted squash cubes, shallot mixture, cheese and nuts. Repeat for a total of two layers. Pour remaining half of blender mixture over top of the bread pudding and place in oven near the top.

Bake for 30 to 40 minutes, until just set in center and lightly browned.

Other food blogger unique Savory Bread Puddings:
Caramelized Onions and Comte Bread Pudding, In Erika’s Kitchen
Savory Bread Pudding, Slash Food
Savory Bread Pudding, Cooking by the Seat of My Pants
Goat Cheese Bread Pudding, Serious Eats
Brioche Bread Pudding with Pancetta, Hobson’s Choice
Chorizo and Onion Bread Pudding, Chez Loulou
Asparagus Mushroom Bread Pudding, Eat me Delicious
Leek Bread Pudding, Food Gal

— posted by Donna


  1. says

    Wow, Donna, you really outdid yourself this time! That looks un-be-lievable. I hope to be eating a gluten-free version come Thanksgiving time with you!


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