Butternut Squash Bread Pudding

Directions

1. 1
   Preheat the oven to 400.
2. 2
   Butter a shallow, 3-quart baking dish.
3. 3
   Thinly slice the bulbous parts of the squash into crescents and arrange them in a single layer on a rimmed baking sheet.
4. 4
   Cut the necks of the squash into 1/2-inch cubes and spread them on another baking sheet.
5. 5
   In a small bowl, combine the butter and olive oil.
6. 6
   Lightly brush the squash crescents with the butter mixture and season with salt.
7. 7
   Drizzle the remaining butter over the diced squash and sprinkle with salt, nutmeg and cinnamon.
8. 8
   Roast the squash for about 10 minutes, turning once, until softened and lightly browned in spots.
9. 9
   Drizzle with the maple syrup and roast for 5 minutes longer.
10. 10
    Let cool.
11. 11
    In a bowl, whisk the half-and-half with the eggs, grated cheese and a pinch each of salt and pepper.
12. 12
    Add the bread and squash cubes; toss gently.
13. 13
    Spoon the mixture into the prepared baking dish and arrange the squash crescents on top.
14. 14
    Bake the bread pudding for 1 hour, until the top is golden in spots and the center is firm.
15. 15
    Let cool for 15 minutes before serving.