Butternut Squash Bites
with Sweet Red Wine Glaze

BREAD PUDDING

STEP ONE
Preheat the oven to 350° F.

STEP TWO
Place cubed ciabatta bread into a large mixing bowl.

STEP THREE
Pour the milk, sugar and thyme into a 1-quart pot and simmer until sugar is dissolved, stirring occasionally.

STEP FOUR
Pour milk mixture over the bread and stir well.

STEP FIVE
In a large saute pan on medium heat, melt butter, then add butternut squash and stir for 1 min to coat. Add chopped sage and cook on low heat until softened but not excessively tender, about 3-4 minutes.

STEP SIX
Grease a mini muffin tin.

STEP SEVEN
Spoon bread pudding mix into tin, leaving each half-full.

STEP EIGHT
Dot each mini bite with 1/2 tsp of Miyoko’s Double Cream Chive and fill wells to the top with bread pudding mixture.

STEP NINE
Place into the oven and bake for 15 minutes or until golden brown on top.

STEP TEN
Let cool in muffin tin for 10 minutes before removing.

STEP ELEVEN
Plate bites and drizzle with red wine glaze. Garnish with fresh thyme leaves.
 

GLAZE 

STEP ONE
Pour red wine and the remaining 1 cup of sugar into a small saucepan, boil for 8 to 10 minutes, until the glaze is thickened and syrupy.

Miyoko's Tip

If using a sweetened plant-based milk, reduce sugar to ¼ C.