Savory Winter Squash Bread

Preheat oven to 425°. Spray a 9×5-inch loaf pan with baking spray with flour. Line a rimmed sheet pan with parchment.

In a large bowl whisk together 1 tablespoon olive oil, 1 tablespoon honey, and 1 teaspoon salt. Add squash, tossing until fully coated. Place in a single layer on prepared sheet pan.

Bake for 30 minutes. Let cool completely. Reduce oven temperature to 350°.

In a large bowl whisk eggs, milk, remaining ⅔ cup oil, and remaining 2 tablespoons honey until combined.

In a medium bowl, whisk together flour, cheese, chopped rosemary, sage, pepper, baking powder, and remaining 2 teaspoons salt. Gradually add flour mixture to milk mixture, folding until combined. Alternate layering one-third batter and one-third squash slices in prepared pan. Top with remaining squash slices and top with rosemary sprigs.

Bake until a wooden pick inserted in center comes out clean, about 55 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.