Butternut Squash, Kale and Cheddar Bread Pudding

INGREDIENTS

2 lb

peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)

3 tbsp

olive oil, divided

Kosher salt

Freshly ground black pepper

large eggs

2 1/4 cups

half and half

6 tbsp

dry white wine (or hard cider)

2 tbsp

chopped fresh thyme (or 1 tablespoon dried)

1 tbsp

chopped fresh sage (or 1/2 tablespoon dried)

1 tbsp

Dijon mustard

day-old baguette (do not remove crust), cut into 1-inch cubes (about 8 cups)

1 cup

chopped shallots (about 4 large)

2 cloves

garlic, finely chopped

1/4 tsp

crushed red pepper flakes (optional)

bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped (can be substituted with spinach)`

8 oz

extra-sharp cheddar cheese, coarsely grated