Butternut Squash Bread Pudding

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Coat a 9x13-inch baking dish and 2 sheet pans with cooking spray or olive oil and set aside.

3. 3

   Peel butternut squash, halve lengthwise, and scoop out seeds. Cut squash into 1/2-inch cubes and transfer to a large bowl.

4. 4

   Chop onions and add to bowl with squash.

5. 5

   Add olive oil, brown sugar, coriander, cinnamon, allspice, salt, and pepper to squash mixture and toss well to combine. Transfer to prepared sheet pans.

6. 6

   Bake squash on upper-middle and lower-middle racks of oven for 15 minutes.

7. 7

   Stir squash, then switch pan positions in oven. Continue roasting until tender, about 10 minutes.

8. 8

   Check to see that squash is done. Remove from oven or add time as needed.

9. 9

   Whisk eggs, milk, salt, and pepper in a large bowl until well combined.

10. 10

    Cut bread into 3/4-inch pieces.

11. 11

    Add squash mixture, bread, cheese, and parsley to bowl with the egg mixture. (Use a second bowl if it doesn't all fit.) Toss well to combine. Transfer to prepared 9x13-inch baking dish.

12. 12

    Reduce oven temperature to 400u00b0F. Bake bread pudding on middle rack of oven until top is golden-brown and egg mixture has set, 50 to 55 minutes.

13. 13

    Check to see that bread pudding is done. Remove from oven or add time as needed.

14. 14

    Let bread pudding stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.