Butternut Squash Bread Pudding

Preheat oven to 400 F. Butter a 3-quart baking dish. In small bowl, toss butternut squash with butter, olive oil and seasonings. Transfer to a baking sheet. Roast for 25 minutes, turning once. Drizzle with honey and roast for 5 minutes longer. Let cool. In a large bowl, whisk the half and half with the eggs, cheese and a pinch of salt and pepper. Add the bread and squash and toss to combine. Spoon the mixture into the prepared baking dish. Bake the bread pudding for 1 hour. Let cool for 15 minutes before serving.