Skillet Squash Bread Pudding


1 large butternut squash, about 5 cups in cubes, 7-10 half moons from the bulbous end

1 tsp garam masala

3 tbsp evoo, separated

Salt and pepper

½ onion, diced

1 clove garlic, chopped finely

1 tsp fresh sage, minced

1 tsp fresh thyme, minced

1 cup swiss chard, roughly chopped

13.5 oz (1 can) full fat coconut milk

1 tsp smoked paprika

2 tsp dijon mustard

½ cup apple cider

5 cups day old ciabatta or crusty bread cut into large 1 inch cubes

3 tbsp chopped toasted hazelnuts

1 tbsp vegan parmesan (¼ cup cashews, 1 tbsp nutritional yeast, ¼ tsp salt, ½ tsp garlic powder blitzed in food processor) or store bought


1.  Preheat oven to 400 degrees. Mix 2 tbsp evoo, squash, garam masala, season with salt and pepper.  Place on rimmed sheet pan and roast for 40 minutes until soft and golden.

2.  Meanwhile, sauté 1 tbsp of evoo, onion and garlic for 5 minutes until soft, season with salt and pepper, add herbs and chard. Continue to cook until chard is wilted about 3-5 minutes. 

3.  Prepare liquids by mixing coconut milk, dijon, paprika, and cider.

4.  In a large bowl, place bread and pour in liquid mixture. Add onion mixture and let soak for 10-15 minutes.

5.  To the bowl, add the cooked squash, except the half moons, and combine. Pour into 8 inch cast iron skillet. Top with half moons of squash in a spiral pattern on top.  Sprinkle hazelnuts and vegan parm.

6.  Bake at 400 degrees for 20-30 minutes until edges are brown and slightly crispy.

Yield: 1-8 inch skillet serves 6-8