winter squash bread pudding

"I've become a tad obsessive about collecting winter squash recipes, believing secretly that our family could live on them indefinitely if the world as we know it should end. My favourite so far is white beans with thyme served in a baked hubbard-squash half.... With stuff like this around, who needs iceberg lettuce?"
--Barbara Kingsolver, Animal, Vegetable, Miracle

How true it is. Winter squashes are hardy, tasty, versatile vegetables. (Iceberg lettuce, on the other hand, is a miserable excuse for a vegetable. I have never posted a single recipe for it.) Winter squash makes wonderful smooth, blended soup, risotto, or even scones. Or this delicious bread pudding.

Winter Squash Bread Pudding
serves 2-3

1 egg
1 egg white
1 c milk
pinch of nutmeg
salt and pepper
4 c (75 g) torn whole wheat bread, stale is best
3 c (475 g) cubed winter squash (or a mixture of squash and carrots)
2 cloves garlic, minced
2 rashers bacon, sliced
1/4 c (25 g) grated Parmesan cheese

Mix the cheese, egg, egg white, milk, nutmeg, salt, and pepper in a large bowl. Add the bread and leave to soak for 15 minutes.
Boil a pot of water and add the squash. Boil until just tender and drain.
Fry the garlic and bacon in a pan.
Heat the oven to 350 F (190 C) and grease a baking dish.
Add the squash and bacon mixture to the bowl and mix well. Pour into the baking dish. Sprinkle with Parmesan cheese.
Bake for 30 minutes.