Savoury butternut squash and fine herb bread pudding
By Bill Alexander
794 grams butternut squash small diced
5 garlic cloves
57 grams shallot small diced
1 tablespoon olive oil
2 Bannock loafs medium dice
2 grams fresh rosemary
2 grams fresh thyme
15 grams fresh sage
170 grams smoked cheddar shredded
1 cup heavy cream
1 tablespoon Dijon mustard
3 whole eggs
Salt and pepper
Toss the diced butternut squash with olive oil, garlic and shallots. Roast them at 350 degrees Celsius until tender.
Blitz the roasted squash in a blender until smooth.
Whisk together heavy cream, 60 grams of the shredded cheese, Dijon mustard and eggs with the butternut squash puree.
Add salt and pepper to taste.
In a separate bowl with the diced bannock, pour over the butternut squash mixture.
Add in the fine chopped herbs.
Mix with a wooden spoon until the liquid is absorbed. It should look wet but not watery.
Once the liquid is absorbed place the mixture into a loaf pan or individual cast iron pots. The recipe does one full loaf pan or four individual cast iron pots. Make sure to heavily spray with cooking spray your pans or pots.
Place remaining smoked cheddar on top of the loaf mixture.
Wrap with tin foil and bake at 350 degrees Celsius for 25-35 minutes or until the mixture is cooked in the middle.
Remove from oven and let rest for five to ten minutes before eating.