Preheat oven to 375° F.
Steam Butternut Squash “Rotini” in bag according to instructions on package or mix Butternut Squash “Rotini” and water in a microwave-safe bowl and microwave on high for 5-8 minutes or until soft (time will vary based on microwave wattage). Use a fork to break cooked Butternut Squash “Rotini” into thirds.
In a large bowl, whisk the eggs until frothy. Stir in heavy whipping cream, milk, maple syrup, brown sugar, vanilla, cinnamon, and salt. Stir in Butternut Squash “Rotini”. Add bread to the bowl and submerge it in the liquid. Let the mixture rest for 15 minutes so the bread can absorb some of the liquid.
Transfer bread and liquid to a greased 9″ x 13″ baking dish. Cover with aluminum foil and bake for 50 minutes or until the center of the pudding is just set. Uncover and bake for another 15 minutes or until a cake tester inserted into the center of the bread pudding comes out clean. Serve hot.
