Butternut Squash Panade Recipe (2024)

Great flavor but came out more soupy/soggy than pictured. Would recommend using less than 4 cups of water

Bread on bottom of casserole was very soggy - not a pleasant texture. Flavors were good, but the onions, herbs and cheese overwhelmed the taste of the butternut squash. Might try this in the future with lasagna noodles, rather than the bread, which I think would hold up better.

I like this dish a lot but after making it twice now, would recommend part cooking the squash rather than adding it raw into the dish. And then you definitely would be need 4 cups of liquid which seems to make it soggy. Could probably do with 3 or less.

Truly Delicious!!

Made this last night, and it was very good. Used leftover bread (sourdough) from freezer, and think any good bread could be used. Recommend toasting bread lightly, for a bit of crunch. Question: where do the 2 T. of butter come into play? For buttering the baking dish? Seems, to me, like a lot of butter for that purpose. Would appreciate an answer from David Tanis and/or anyone else.

I read these comments prior to cooking and used two cups of broth. The bread on the bottom was still a little soggy, but everyone loved it. Also, I would definitely use broth if you can, not water. The broth enhanced everything and provided a savory backbone to the dish. Aside from just not sounding appetizing, in my opinion, water would dilute the dish’s mild flavors.

Modifications for two meals and our kitchen Bake in two 2 quart Corningware pans.Bread is rock-hard homemade whole-wheat, 10 ounces.Added 1 cup chestnuts and 1/4 cup chanterelles to onions.Broth: 3 cups home made chicken stock.Hopefully, perfect for Halloween week.

I was confused about the layering, I ended up doing bread/onions/squash/cheese/squash/onions/bread/cheese. And I guess my squash was thicker than 1/4”, because even with an extra half hour in the oven it was still basically raw. I used more herbs than called for, and couldn‘t taste them. We decided to skip the squash, and decided it was like a moist grilled cheese sandwich. Might try it again, might not. My first disappointment with NYT Cooking.

Real Simple had a bread pudding recipe almost exactly like this, but with 2 cups of milk instead of 4 cups of water or broth. It's one of my favorite dishes and is likely much less soggy than what people have experienced with this recipe.

I would suggest using half no fat half and half blend with chix stock, instead of water or heavy cream if calories are not an option, in place of water.

This is delicious, but I had to cook it an hour+ longer than in the recipe to soften the squash. Next time, I will do as another reader suggested and pre-roast the squash separately first.

Delicious! Pre-steam the squash, combine the steaming water, milk, & a beaten egg to make 2 cups of liquid. Pour over assembled elements, bake, & enjoy!

Great flavor. Would use less bread and par cook squash next time. Used rich veggie stock (3 1/2 C)

Recommendations: For something closer to bread pudding, add a mixture of eggs (3) and cream/milk (2-3 cups) instead of the broth. I'm also a fan of roasting the sliced squash first to get a little more caramelized flavor. Herbes de Provence are a good substitute if you don't have fresh thyme and sage. I really like this or a mushroom bread pudding as a substitute for stuffing with a holiday meal, or a winter main course for vegetarians.

I would suggest using half no fat half and half blend with chix stock, instead of water or heavy cream if calories are not an option, in place of water.

Real Simple had a bread pudding recipe almost exactly like this, but with 2 cups of milk instead of 4 cups of water or broth. It's one of my favorite dishes and is likely much less soggy than what people have experienced with this recipe.

I read these comments prior to cooking and used two cups of broth. The bread on the bottom was still a little soggy, but everyone loved it. Also, I would definitely use broth if you can, not water. The broth enhanced everything and provided a savory backbone to the dish. Aside from just not sounding appetizing, in my opinion, water would dilute the dish’s mild flavors.

I was confused about the layering, I ended up doing bread/onions/squash/cheese/squash/onions/bread/cheese. And I guess my squash was thicker than 1/4”, because even with an extra half hour in the oven it was still basically raw. I used more herbs than called for, and couldn‘t taste them. We decided to skip the squash, and decided it was like a moist grilled cheese sandwich. Might try it again, might not. My first disappointment with NYT Cooking.

The squash didn't quite get tender. Otherwise it was delicious, and I'll make it again.

I like this dish a lot but after making it twice now, would recommend part cooking the squash rather than adding it raw into the dish. And then you definitely would be need 4 cups of liquid which seems to make it soggy. Could probably do with 3 or less.

Haven't made it yet, but I am going to try layering the squash first, then the onion on top of the squash, so that the onion/herb mix flavors the squash. And save some cheese to put on top for the final 15 minute uncovered bake.

Modifications for two meals and our kitchen Bake in two 2 quart Corningware pans.Bread is rock-hard homemade whole-wheat, 10 ounces.Added 1 cup chestnuts and 1/4 cup chanterelles to onions.Broth: 3 cups home made chicken stock.Hopefully, perfect for Halloween week.

Use 3 not 4 cups water

I liked this but my family didn't enjoy the bread component. I think it might have worked better as a pasta bake, and may try that!

Delicious and comforting. A medium-large ciabatta loaf worked beautifully and allowed an even fit. Bread slices were not thick, so I followed another reader's advice and reduced the fluids (I found 3 cups did the trick). For the final bread layer I dunked each slice in broth individually and then placed them on top of the previously irrigated dish. Really yummy!