Part 2 of 4
Bread pudding
1 medium butternut squash (about 2 to 3 pounds) peeled, seeded, and cut in 3/4-inch cubes
8 cups day-old sourdough, with crusts, cut in 1-inch cubes
2 leeks, washed, cut in 1/4-inch dice
1 clove garlic, minced
1 tablespoon butter
8 eggs
1 1/2 cups milk
1 1/2 cups heavy cream
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
Pinch of nutmeg
1 teaspoon salt
1/4 teaspoon black pepper

Toss squash with a little oil, salt, and pepper and roast in a 375 degree oven until just tender (about 20 minutes). Sweat leeks and garlic in butter. Toast bread cubes until just dry. Combine eggs, milk, cream, herbs, nutmeg, salt, and pepper; fold in bread and let stand for 15 minutes; then fold in squash and leeks. Place mixture in a buttered 9-by-13-inch baking dish and bake at 350 degrees for about 30 to 45 minutes, until set and lightly browned.