Butternut Squash Bread Pudding
1 Butternut Squash 5 cups Good Bread Cubed
1 Cup Heavy Cream
4 Shallots Minced
5 Cloves Garlic Minced
1 Tbl Butter
2 Tsp Salt
2 Tsp Pepper
1 Cup Parmesan
Pre-Heat Oven to 350 Degrees
Poke the squash all over with a fork, then bake whole, in a pan, for 1 hour or until soft and collapsing; Remove and chill before preparing--this can be done one day in advance.
Meanwhile, cut the bread into bite size cubes and place in a mixing bowl.
Whip eggs and cream together, then pour over the bread cubes and let soak.
Sauté shallots and garlic in butter and add to bread mixture.
When squash is cool enough to handle-slice in half, scoop the seeds out with a spoon, and then scoop out the flesh (from the skin) and add to the bread mixture.
Season bread mixture (including squash) with salt and pepper. Add Half the Parmesan cheese and mix together with your hands until well mixed.
Spoon pudding into an oiled cake pan and top with remaining Parmesan cheese.
Bake in a pre-heated oven for 20 minutes (at 350) until golden brown with a crispy top