Savory Butternut Squash Bread Pudding

Preheat oven to 400ºF.

Toss the squash in 1 tablespoon of oil, place on a roasting pan lined with parchment paper, and roast in the oven for 30 minutes. Remove when done and lower oven temperature to 350ºF.

While the squash is roasting, add the remaining tablespoon of oil to a large pan and saute the onion for about 15 minutes or until lightly caramelized. Add the cooked squash and season with salt and pepper.

In a large bowl, whisk together the eggs and milk and add the bread cubes. Stir in the onion and squash mixture along with the cheese and sage.

Pour mixture into a baking dish (mine is 8″) and bake for approximately 45 minutes or until the bread is a light golden brown. Makes 2 lunch servings or 4 dinner sides.