Wild Mushroom And Butternut Squash Bread Pudding

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Ingredients

3 cups cubed butternut squash, cut into 3/4-in. chunks

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons kosher salt, divided

1 teaspoon pepper, divided

About 4 tbsp. unsalted butter, divided

3 leeks, white and light green parts only, thinly sliced and rinsed well

2 garlic cloves, minced

3/4 pound mixed wild mushrooms, sliced

1 tablespoon fresh thyme leaves

6 cups cubed rustic white bread, cut into 1-in. cubes, lightly toasted

3 cups half-and-half

4 large eggs

1 tablespoon flour

1/4 cup shredded parmesan cheese

1 cup shredded gruyère cheese

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