Savoury Bread Pudding with Squash

So I have here two squash(es?).

And a loaf and a half of stale bread.

Are you thinking what I’m thinking?  Probably not.

But for the sake of argument let’s make a couple of puddings.

The first one we’ll make with the wee buttercup squash there.  Chop up both squashes and roast them at 400°F until they are tender.  It will depend on your squash, but it should take about 30 minutes or so.

Reduce the heat of your oven to 350°F and spray a casserole dish.

Take half a stale baguette and chop that up.  Whoever says you can’t use stale bread after a week is wrong.

While you’re at it, chop up an onion and chuck it in a pan with some minced garlic and some olive oil.  Cook that up for a bit until the onion is tender.

When that is cooking away, why not grate up some cheese?  Parmesan, asiago, whatever floats your boat.  About a cup of it.

Peel the roasted squash, cube it up, and add it to the pan.

In a large bowl, whisk up 3 large eggs.

Add in 2 cups milk.

Then half the cheese.

Some nutmeg, salt, pepper.

Chuck in your cooked onions and squash.

Then your bread.  Give that a right good stirring and let it sit for a few minutes.

Plop all that goodness into your casserole dish and sprinkle it with the remainder of your cheese.

Let that puppy bake for about 45 minutes, until everything is solid and the cheese is melted.

Serve it up, with some nice spring vegetables on the side perhaps?  Maybe a meat dish.  Whatever you like.

Stay tuned on Wednesday for YET ANOTHER bread pudding with squash.