an autumn recipe for you

Savory Bread Pudding With Butternut Squash,

Kale & Sausage

serves 6-8

1 small loaf rustic artisan bread (I used multigrain sourdough), cut into 2” cubes

1 large butternut squash, halved, seeds removed

1 bag baby kale

1 pound Italian sausage (I used a combination of sweet and hot)

2 cups extra-sharp cheddar cheese, grated

6 eggs

1 cup heavy cream

2 cups whole milk (if using anything other than whole, I would cut milk to 1½ cups)

1½ tsp. salt

¾ tsp. pepper

1/8 tsp. nutmeg

1 T. chopped fresh rosemary

1. Preheat oven to 350. Rub cut sides of squash with olive oil. Sprinkle with salt and pepper and place cut-side down on an oiled rimmed cookie sheet. Roast about 30 minutes, until fork-tender. When cool enough to handle, remove skin and cut into cubes. (An easy way to peel without losing flesh: place squash cut-side down on a cutting board and use a spoon to scrape off skin.)

2. Meanwhile, crumble sausage into a skillet and cook until just cooked. (Remove casings if necessary.)

3. Butter a 9x11 lasagna pan and scatter 1/3 of the bread cubes over the bottom. Cover with ½ of the squash, kale and sausage. Sprinkle with 1/3 of the cheese.

4. Repeat layers: Scatter 1/3 of the bread cubes over the cheese, add the rest of the squash, kale and sausage, and sprinkle with 1/3 of the cheese.

5. Cover with the remaining bread cubes and then sprinkle with remaining cheese.

6. Combine the eggs, cream, milk, salt, pepper, nutmeg and chopped rosemary and whisk thoroughly.

7. Pour this mixture over the prepared bread and veggies and let sit for 20 minutes or refrigerate up to 8 hours.

8. Bake in 350-degree oven until golden brown and custard has set in the middle, approximately 45-60 minutes.

Serve with a simple green salad and a glass of red wine. Enjoy!

Inspired by a recipe in the Fall 2014 issue of Sweet Paul Magazine.