Butternut Squash and Cheddar Bread Pudding

Instructions

1. Peel & cut the squash into pinky sized sticks, toss with half of the melted butter and 1/2 t of the salt and bake on a cookie sheet at 350°F for 15 minutes or until golden brown. Then turn the oven down to 325°F. In a sauté pan over medium high heat, sauté the onion in the remaining butter with 1/2 t of the salt until translucent. In a mixing bowl whisk together the half & half, the eggs, the remaining 1 t salt, pepper and herbs. Add in the toasted bread, roasted squash and Adams Reserve Cheddar cheese, toss to combine. Transfer to a 9” x 13” casserole dish and bake at 325°F for 30 minutes, serve while hot.

• Course : Side Dishes
• Recipe Type : Bread, Entertaining, Fall Recipes, Holiday, Vegetarian/Vegetable