Foodie Saturday: Wild Mushroom and Butternut Squash Bread Pudding

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With the theme of Oregon currently on my mind I have been attempting to try out some dishes which feature food grown in Oregon. This wild mushroom and butternut squash bread pudding works wonderfully as a main dish or side dish to a larger meal. I came across this recipe from Sunset Magazine, November 2011, I knew I would love the combination of leeks, butternut squash and mushrooms. Some of my favorite vegetables in one creamy, cheesy dish.
3 cups cubed butternut squash, cut into 3/4-in chunks
1 tbsp. extra-virgin olive oil
1.5 tsp. kosher salt, divided
1 tsp. pepper, divided
4 tbsp. unsalted butter, divided
3 leeks, white and light green parts only, thinly sliced and rinsed well
2 garlic cloves, mined
3/4 lb. mixed wild mushrooms, sliced
1 tbsp. fresh thyme leaves
6 cups cubed rustic white bread, cut into 1-in cubes, lightly toasted
3 cups half-and-half
4 large eggs
1 tbsp. flour
1/4 cup shredded parmesan cheese
1 cup shredded gruyere cheese
1) Preheat oven to 375. Heap squash on rimmed baking sheet, drizzle with oil and 1/2 tsp each salt and pepper, and toss to coat. Bake, stirring occasionally, until tender and golden brown, about 35 minutes. Transfer to a bowl.
2) Melt 2 tbsp. butter in a large frying pan over medium heat. Add leeks with 1/4 tsp. salt; cook until softened. Add garlic, cook 2 minutes, and add mixture to squash.
3) Melt remaining 2 tbsp. butter in same pan over medium heat. Add mushrooms and 1/4 tsp. each salt and pepper. Increase heat to medium-high and cook, stirring, until mushrooms have released their liquid and are beginning to brown, about 6 minutes. Remove from heat and stir in thyme.
4) Add mushrooms to squash-leek mixture. Stir in bread; scoop into a buttered 9-in by 13-in. baking dish.
5) Whisk together half-and-half, eggs, remaining 1/2 tsp. salt and 1/4 tsp. pepper, the flour, and parmesan in a medium bowl. Pour custard over bread mixture and let stand 10 minutes. Top with gruyere, then bake, uncovered, until cheese is melted and beginning to brown and custard is just set, 30 to 35 minutes.


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