Recipe from Molly McCook, Ellerbe Fine Foods, Fort Worth
Baked Squash
6 cups butternut squash (approximately 1 1/2 squash), peeled, seeded, and cut
into 1/2- to 3/4-inch cubes
2 teaspoons chopped fresh thyme leaves (removed from stems)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 cup olive oil
Preheat oven to 400 degrees. In a large mixing bowl, gently toss ingredients to coat with oil. Scatter squash on a baking sheet and cook 15 minutes. Remove from oven and turn. Continue cooking until lightly browned, about 10 more minutes.
Spiced Pecans
2 cups pecan halves
1/4 cup unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 tablespoon light brown sugar
Preheat oven to 400 degrees. Toss ingredients together in a medium mixing bowl. Spread pecans on a baking sheet and toast for 10 to 13 minutes. Check frequently, as they can burn quickly. Allow to cool.
Bread Pudding
4 eggs
2 cups whole milk
1 cup heavy cream
2 tablespoons chopped fresh thyme leaves (removed from stems)
1 tablespoon chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1 to 2 teaspoons kosher salt
1/2 teaspoon black pepper
8 cups stale Italian bread (the kind sold in supermarket bakeries is fine), cut into 1/2- to 3/4-inch cubes, crusts removed
8 ounces Gruyère, grated
baked squash (see preceding recipe)
Preheat oven to 375 degrees. In a large mixing bowl, whisk together eggs, milk, and cream. Add thyme, sage, parsley, salt, and pepper. Place bread in egg mixture and allow to sit for 30 minutes (stir occasionally to thoroughly moisten). Mix in Gruyère and Baked Squash. Transfer to a greased 9-by-13-inch baking dish. Arrange spiced pecans on top (curved side up) and press lightly into surface. Bake on middle rack of oven until center is just set, 30 to 35 minutes. Serves 12.
