Recipe: Roasted Veggie Bread Pudding

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Roasted Veggie Bread Pudding
Chef Dan Bowe. in Festive Favorites.- Entertaining with The California Culinary Academy.

1 (2 lb) butternut (or Danish) squash cut in half lengthwise and seeded
Salt and Pepper -- to taste
1/4 tsp dried thyme
1/4 tsp dried rubbed sage
2 cloves garlic -- crushed flat
1 small yellow onion (5-6 oz) cut in half lengthwise
2 tsps olive oil
1/2 cup diced fennel bulb, in 1/2" pieces
1/2 med green bell pepper, in 1/2" dice
1 cup chicken or vegetable stock
1/4 lb mushrooms, coarsely chopped
4 large -- eggs
1/4 cup cream -- or half-and-half
1/2 cup grated Monterey Jack cheese
1/2 cup crumbled Blue cheese
1/2 cup coarsely chopped parsley
8 slices day-old or toasted hearty bread, sliced 1/2-inch thick

1. Heat the oven to 400 F. Line a cookie sheet with aluminum foil.

2. Season the squash halves with some of the salt and pepper, 1/2 tsp of the thyme, and 1/2 tsp of the sage. Place 1 clove of the garlic into each squash cavity, and then place an onion 1/2, cut side up, into each cavity, pressing it in, if necessary, so the top does not stick out.

3. Place the squash, cut side down, on the cookie sheet, making sure that the halves lie flat. Bake for 20 min.

4. Remove the cookie sheet, and lower the oven heat to 350 F.

5. Peel the squash, and dice the flesh into 1-inch cubes. (Yield: about 2 cups)

6. Dice the onion, and mince the garlic.

7. Heat the oil in a large saucepan, and saute the onion, fennel, and bell pepper for 5 minutes. Add the garlic, and saute for 2 minutes more.

8. Add the stock, squash, mushrooms, remaining sage, and remaining thyme, and bring to a boil. Season with more salt and pepper, and let simmer, uncovered, for 10 minutes, until the stock is slightly reduced and has thickened. Remove from the heat.

9. In a medium bowl, combine the eggs, cream, cheeses, and parsley.

10. To assemble the bread pudding, butter a 2-quart casserole, and line the bottom with 2 to 3 slices of the bread, broken to fit and pressed in to form a fairly solid base. Pour a 1/3 of the squash mixture and 1/3 of the egg mixture over the bread. Repeat with another third of each twice more, pressing the bread in gently, and ending with the egg mixture.

11. Bake for 45 minutes, or until set..

Serves 8....

Note:..If its grill time at your house you can grill the squash, onion, and roast the garlic with what ever you had on the grill the night before and then start at step 5 - just remembering that the squash is not totally cooked, it is finished between the saute and baking process.