Acorn Squash Breakfast Pudding

I love it when I can surprise Steven.  He had his eye browns raised when I made this giant casserole for our little family but it was all eaten up by the end of the week.  A new favorite for Steven.

Please note the acorn squash shells are clearly visible in this picture. They are not, in fact, edible. So make sure you take the shell off.

Acorn Squash Breakfast Pudding
Adapted from I am a Food Blog

• 1 acorn squash
• 1 tablespoon oil
• 1 stale baguette, cubed about 4 cups
• 4 large eggs
• 1 cup milk
• 1/2 cup cream
• 3 spicy Italian sausages, removed from casing
• 1 cup shredded cheddar
• salt, pepper, red pepper flakes

The night before:

Preheat the oven to 400F. Cut the acorn squash in half and scoop out the seeds. Cube the squash, ross with oil, and roast on a tin foil lined baking sheet for 40 minutes.  Remove from oven and set aside. Once cool remove the shell from each cube.

Meanwhile, brown the sausage and break up in the pan while you cook. Cook until its brown and crispy then remove from heat. Add to the acorn squash and refridgerate in an airtight container overnight.

The next day:

Preheat the oven to 350F.  Whisk the eggs, milk, cream, salt, pepper, and red pepper flakes. 

 In a 9 by 13 casserole dish toss the squash, sausage, and bread cubes.  Pour the egg mixture evenly over the dish and top with shredded cheddar. Bake for 40 minutes.

Enjoy hot.