Title : HOW TO MAKE ACORN SQUASH BREAKFAST PUDDING
link : HOW TO MAKE ACORN SQUASH BREAKFAST PUDDING
HOW TO MAKE ACORN SQUASH BREAKFAST PUDDING
HOW TO MAKE ACORN SQUASH BREAKFAST PUDDING
Acorn Squash Breakfast Pudding
Material:
• 1 Acorn Squash
• 1 tablespoon olive oil.
• 1 bad frames, cubed, about 4 cups
• 4 large eggs
• 1 cup milk
• 1/2 cup cream
• 3 Italian sausage, removed from casings
• 1 cup shredded cheddar
• Salt
• Pepper
• The red pepper flakes, optional
Step:
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut Acorn Squash in half and scoop out seeds. Cube lined squash, toss
with oil and roast on a baking sheet of tin foil until tender, about 40
minutes. Remove from the oven and set aside. Turn oven temperature to
350 degrees Fahrenheit.
3.
While squash is roasting, Brown sausage. You have two choices here: you
can ball banger and then built on it or you can just go out in public
as you cook. When Brown and crispy, remove from heat.
4. In a bowl or liquid measuring cup, whisk together eggs, milk and cream.
Mix the eggs, season with salt and pepper flakes, paprika, if using. In
a large oven proof casserole, toss squash cubes, sausage and bread.
Pour the egg mixture and top with shredded cheddar. Bake for 40 minutes,
until the cheese has melted and Golden candy and puffed. Enjoy the warmth.