Good Food Matters » Blog Archive » Butternut Squash Bread Pudding with vegetable veloute

Ingredients

• 6 cups diced, roasted Butternut Squash (2-3 butternuts, depending on size)
• 6 cups cubed Bread–from sturdy loaves, like baguettes, farmbreads, soudough
• 2-3 Leeks, washed, sliced, using white and some of the green
• 2T. Butter
• 6 large Eggs
• 2 cups Half-and Half
• 1 cup Milk
• 3 T. fresh Sage leaves
• Salt and Black Pepper
• 1 c. shredded Pecorino Romano
• 2 T. Butter
• 1 medium Onion, small dice
• 2-3 Carrots, finely chopped
• 2 stalks Celery, finely chopped
• 2 cloves Garlic, minced
• 2 T. all purpose Flour
• 3 Cups Vegetable Stock
• 2 T. chopped fresh flat-leaf Parsley
• salt, black pepper, white pepper