I was on the road yesterday and so didn’t get to the markets for any fresh food. I tapped into my freezer stores to make some Butternut Squash and Parmesan Bread Pudding. I used already roasted and cubed squash and two sections of a frozen baguette.
The reviews of the dish said it could be bland if cooked exactly according to the recipe. Some reviewers added meat to correct this problem and others added herbs. Based on the suggestions, I added a sprinkle of cayenne pepper, a pinch of rubbed sage, about 1/4 tsp. dried thyme and a generous pinch of dried rosemary.
My house smelled heavenly as the pudding baked in the oven. The results are quite tasty and it made quite a bit — at least 6 servings. The recipe suggests serving the bread pudding with kale or mustard greens. I had mine with wine.