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Special equipment: 11 by 7-inch baking dish
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For the squash: Preheat the oven to 375 degrees F.
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Cut the squash in quarters and remove the seeds.
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Brush the insides with a little oil and arrange on a baking sheet, skin side up.
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Roast in the preheated oven until the squash is soft all they way through, about 1 hour.
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Remove from the oven and let cool.
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(This can be done 1 or 2 days ahead.)
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When the squash is cold, remove it from the skin and puree in a food processor.
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You'll need 2 1/2 cups of squash puree for this recipe.
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If the mixture is dry while pureeing, add a ladleful of the pudding mixture.
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For the pudding: Preheat the oven to 350 degrees F.
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In a large bowl, combine the heavy cream, eggs, brown sugar, spices, and vanilla and mix well to combine.
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Mix in the pumpkin puree.
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Combine the bread, raisins and ginger in the baking dish.
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Pour the pudding mixture over the bread to cover and let sit for 15 minutes.
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Cook's Note: You may not use all of the filling.
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Add more filling if there's room in the dish once the bread has soaked.
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Bake in the preheated oven until the custard is set, about 20 to 25 minutes.
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It's fall in a dessert!
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To serve, spoon the pudding into bowls and sprinkle a dusting of confectioners' sugar on top.
