Bread Pudding Stuffed Squash with Savory Black Truffle

You will find this Bread Pudding Stuffed Squash with Savory Black Truffle to be an outstanding seasonal menu selection. A variety of tender roasted winter squash such as delicata, acorn, and red kabocha, stuffed with a savory mix of sweet Italian sausage, fresh herbs, and brioche, makes a mouthwatering base for the stuffing. But it’s the addition of the black truffle paste that gives this recipe its rich and luscious flavor. Serve this Bread Pudding Stuffed Squash hot from the oven as a side dish for a gathering, or as a weeknight meal with a simple salad of mixed greens.

This dish is also a good way to get your kids digging into vegetables. The savory mix of black truffle inside bread pudding creates a taste everyone can enjoy. Plus, when squash is roasted it gets a little sweeter and more tender, making it perfect for little mouths.

Bread Pudding Stuffed Squash with Savory Black Truffle

---

• Author: Anna Franklin

Print Recipe

Description

The complexness of black truffle mingles with a savory bread pudding stuffed inside tender squash.

---

Ingredients

Scale 1x2x3x

• 3 medium sized squash, cut in half (delicata, acorn, red kabocha, etc…)
• 1 lb sweet Italian sausage, not in casings
• 8 slices brioche bread
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 3 eggs
• 2 cups heavy cream
• 1–2 tbsp jarred black truffle paste
• 1 tsp salt
• 1 tsp black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cut each squash in half and hollow out the centers. Place on a baking sheet and drizzle with olive oil, and season with salt and pepper. Roast in the oven at 350 degrees until fork tender.
2. While the squash is cooking, in a large sauté pan, brown the sausage making sure the pieces aren’t too large. Remove from pan and place in a large bowl.
3. Cut bread into 1-inch cubes and toss with cooked sausage.
4. In a separate bowl, crack eggs and mix with heavy cream, sage, thyme, truffle paste, salt and pepper.
5. Pour wet mixture over the bread and sausage mixture and fold in gently until all the bread is moistened by the egg mixture.
6. Spoon the mixture into the pieces of roasted squash and then bake in the oven for roughly 20-25 minutes until the bread pudding is brown and crispy on top.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Story by Star Laliberte

Subscribe to TABLE Magazine‘s print edition.