This Root Veggie Recipe Will Leave You Wanting More
In Winston-Salem, we reap what we sow — literally.
Just in time for the abundance of root veggies surely to appear in farm stands, we asked local chef Curtis Hackaday at 1703 Restaurant & Catering for a season-inspired rustic recipe.
His recipe didn’t disappoint.
Butternut Wild Mushroom Black Russian Bread Pudding
12 cups cubed black Russian bread
4 cups cubed butternut squash
4 cups chopped wild mushrooms
1 teaspoon fresh, minced garlic
1/2 cup chopped shallot
1/2 teaspoon chopped rosemary
1/2 teaspoon chopped sage
1/4 cup chopped parsley
2 cups heavy cream
4 tablespoons olive oil
2 ounces brandy
2 cups shredded Parmesan
Salt and pepper
Preheat oven to 400 F.
Toss the butternut squash in one tablespoon of olive oil, sprinkle with salt and pepper, and place on a sheet pan. Roast for 40 minutes and remove from heat once al dente.
Spread a layer of bread cubes on the sheet pan and toast for 15 minutes.
In a sauté pan, sweat shallots in remaining oil for 2 minutes. Add wild mushrooms and cook while stirring as the mushrooms release their liquid and it begins to evaporate. Add the parsley, garlic, sage, and rosemary and cook for one more minute. Add the brandy and cook for another 30 seconds. Remove from the heat.
Whisk cream and eggs together with salt and pepper. Add the toasted bread, butternut squash, mushroom mixture, and cheese. Let stand for 10 minutes.
Portion bread mixture into six 3-inch, greased ramekins or a medium-sized baking dish and bake for 25-30 minutes or until firm.