You are here: Home » Recipes » Winter Squash and Onion Bread Pudding Winter Squash and Onion Bread Pudding Kitchen Tested Yield 12 servings This savory bread pudding makes a wonderful vegetarian main dish. It is also terrific as a dressing served alongside roast turkey and gravy. Teresa Blackburn PrintEmail Ingredients 2 tablespoons butter 2 large yellow onions, coarsely chopped 6 cups cubed, roasted acorn or butternut squash 6 eggs2 cups half-and half1 cup whole milk3 tablespoons coarsely chopped fresh sage leaves1 teaspoon salt 1/2 teaspoon black pepper4 cups bread cubes (from sturdy loaves, like baguettes or sourdough)1 cup grated Parmigiano Reggiano cheese Instructions Preheat oven to 350F. Grease a 13 x 9-inch baking dish. Melt butter in a large skillet. Add onions and sauté until soft. Combine roasted squash and onions in a large bowl. In a separate bowl, whisk eggs with half-and-half, milk, sage, salt and pepper. Pour over squash mixture. Add bread, and toss until everything is well coated. Spoon into prepared pan and top with shredded cheese. Bake 30 minutes, or until puffed but firm, and browned. —Recipe courtesy of Nancy Vienneau and Third Thursday Potluck For a complete menu featuring Winter Squash and Onion Bread Pudding, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.