Name: Bread Pudding Stuffed Squash with Savory Black Truffle
Ingredients: 3 medium sized squash, cut in half (delicata, acorn, red kabocha, etc…); 1 lb sweet Italian sausage, not in casings; 8 slices brioche bread; 1 tbsp fresh thyme, chopped; 1 tbsp fresh sage, chopped; 3 eggs; 2 cups heavy cream; 1-2 tbsp jarred black truffle paste; 1 tsp salt; 1 tsp black pepper

Description

The complexness of black truffle mingles with a savory bread pudding stuffed inside tender squash.

Ingredients

Scale

3 medium sized squash, cut in half (delicata, acorn, red kabocha, etc…)
1 lb sweet Italian sausage, not in casings
8 slices brioche bread
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
3 eggs
2 cups heavy cream
1–2 tbsp jarred black truffle paste
1 tsp salt
1 tsp black pepper

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Instructions

Cut each squash in half and hollow out the centers. Place on a baking sheet and drizzle with olive oil, and season with salt and pepper. Roast in the oven at 350 degrees until fork tender.
While the squash is cooking, in a large sauté pan, brown the sausage making sure the pieces aren’t too large. Remove from pan and place in a large bowl.
Cut bread into 1-inch cubes and toss with cooked sausage.
In a separate bowl, crack eggs and mix with heavy cream, sage, thyme, truffle paste, salt and pepper.
Pour wet mixture over the bread and sausage mixture and fold in gently until all the bread is moistened by the egg mixture.
Spoon the mixture into the pieces of roasted squash and then bake in the oven for roughly 20-25 minutes until the bread pudding is brown and crispy on top.