Fall is in the air with this Curried Acorn Squash Bread Pudding. Pair with a venison or turkey entrée for best results or substitute butternut squash or pumpkin to create a new fall favorite.
2 cups puréed cooked acorn squash
4 tablespoons butter, divided
3/4 cup finely chopped onion
1/2 cup finely chopped Granny Smith apple, peeled and cored
2 cups Breadsmith Rustic Italian bread (coarse crumbs)
1/4 cup packed light brown sugar
1/4 cup apple juice
2 teaspoons curry powder
3 large eggs
3/4 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons sliced almonds, toasted in a 350 degree oven for 5 minutes
Preheat oven to 350 degrees and place the puréed squash in a bowl.
Then melt 1 tablespoon butter and sauté the onion and apple. Add the onion and apple to the squash.
In a skillet, melt 3 tablespoons butter and add brown sugar, apple juice and curry.
Beat together the eggs, half-and-half, salt and pepper.
Add squash, onion, apple and curried syrup; mix. Add breadcrumbs.
Pour pudding into dish.
Sprinkle with almonds and bake for 45 minutes.