Savory Acorn Kale Bread pudding

This dish is a great on the side with, yes turkey, but also a nice pork roast. It is more of a combo of two things, stuffing and bread pudding.  Feel free to use any winter squash, I am a fan of the acorn in this though.

5 c of cubedb/ stale sourdough bread (I used Heidelberg)
1 The Farm B/B  acorn
1 bundle of kale or braising greens from The Farm B/B or Gaia's Breath
1 onion, diced The Farm B/B Redwing
1 garlic clove, Russian Corners or the Farm B/B
1 tbsp of Garam Marsala
2 tbsp Wild Mountain Buckwheat Honey
8 oz JFF cream cheese, room temperature
1 3/4 c milk, room temperature
3 eggs, room temperature
s/p to taste

Preheat oven to 325 degrees, generously butter a large casserole dish. (use one that can fit in a large roasting pan)

Cut acorn in half and clean out seeds/pulp. Cut into 1" slices. Using a peeler, remove the skin, then dice into roughly 1" cubes. Set aside.
Bring a large pot of water to a boil. Remove stems from kale and rough chop. Blanch in boiling water for 30-60 seconds. Drain and rinse with cold water. Squeeze out all excess water. Finely chop, set aside.

In a large mixing bowl whisk together the cream cheese and eggs, slowly whisk in milk. Combine well. Add stale bread, set aside.

In a large skillet saute onion and garlic in 1 tbsp olive oil. (5-7 minutes) Add in kale, Garam Marsala and honey. Cook for another 5-7 minutes. Bring a teapot of water to boil.

Add kale and acorn to bread cubes, combine well. Season with s/p to taste.

Pour into prepared dish. Level off top. Place this dish in a large roasting pan. Place on rack in oven, then carefully pour hot water into roasting pan, about 1/2 way up dish. Bake for 45-60 minutes, or until a knife inserted in the middle comes clean.