Acorn Squash Stuffed with Bacon Bread Pudding Recipe | Tupelo Honey Cafe

Ingredients

• 3 medium acorn squash, about 2 lbs. each
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 Tablespoons unsalted butter, cut into 6 equal pieces
• 5 slices peppered bacon, cut crosswise into 1/4-inch wide strips, about 1/2 cup
• 1 medium Vidalia onion, finely diced (1 cup)
• 2 Tablespoons unsalted butter
• 1 Tablespoon chopped fresh herbs, such as parsley, thyme, basil or oregano
• 2 eggs
• 3/4 cup buttermilk
• 1/2 cup plus 2 Tablespoons heavy cream
• 3 cups cubed artisanal sourdough bread
• 6 Tablespoons crumbled blue cheese