Prevent your screen from going dark
Makes 8 servings 1x
Time About 2 hours, largely unattended
1. Heat the oven to 425°F. Carefully halve the squash top to bottom, trim the ends, and scoop out the seeds with a spoon. Peel if necessary and cut into thin crescents or chunks. (You should have about 4 cups.) Put the squash into a rimmed baking sheet, drizzle with the oil, sprinkle with salt, and toss. Spread the pieces into a single layer and roast, tossing once or twice with a spatula, until the squash is tender and golden, 20 to 30 minutes.
2. Lower the heat in the oven to 350°F. Put 2 cups of the milk in a small saucepan with the butter, sage, and a good sprinkling of salt and pepper; warm over low heat just until the butter melts. Butter a 9- by 13-inch baking pan or dish (glass or ceramic is nice on the table).
3. Cut or tear the bread into bite-sized pieces — not too small. You should have 5 cups. If the bread is fresh and still moist, put the pieces on a small rimmed baking sheet and transfer to the oven to dry for 5 to 10 minutes.
4. Crack the eggs into a large bowl and whisk in the remaining 2 cups milk. Slowly whisk in the warm milk mixture. Then add the bread, stir to combine, and let it sit for several minutes to soak up some milk.
5. Fold in the cheese and squash and transfer the mixture to the baking dish, drizzling any remaining liquid in the bowl over the top. Cover tightly with foil and bake undisturbed for 30 minutes. Remove the foil and continue to bake until the top lightly browns in places and the bread pudding is just set at the center, 20 to 30 minutes more. Serve hot or warm.
— Recipe adapted from the variation for Savory Bread Pudding in How to Bake Everything