You will find this Savory Black Truffle Bread Pudding Stuffed Squash 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 it hot from the oven as a side dish for a holiday gathering, or as a weeknight meal with a simple salad of mixed greens.
Savory Black Truffle Bread Pudding Stuffed Squash Recipe
INGREDIENTS
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
INSTRUCTIONS
- 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.
- 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.
- Cut bread into 1-inch cubes and toss with cooked sausage.
- In a separate bowl, crack eggs and mix with heavy cream, sage, thyme, truffle paste, salt and pepper.
- Pour wet mixture over the bread and sausage mixture and fold in gently until all the bread is moistened by the egg mixture.
- 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
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