Butternut Squash Bread Pudding

By courtneyepowell

Ingredients

• 2 T olive oil
• 2 medium onions, chopped
• 1 1/2 lbs butternut squash (about half a medium squash) peeled, seeded and cut into 1/2 in pieces
• Kosher salt and pepper
• 2 T chopped fresh sage
• 6 large eggs
• 2 c whole milk
• 3/4 lb soft French/Italian bread, cut into 1-in pieces (~7 1/2 c)
• 1/2 lb Gruyere, grated (2 c)

Preparation

Step 1

1. Heat oven to 375. Oil a 2 1/2 to 3 quart baking dish.
2. Heat oil in a large skillet over med-high heat. Add onions and cook, stirring frequently, until beginning to soften, 4-5 mins. Add squash, season with 1/2 t salt and 1/4 t pepper, and cook, tossing frequently, until just tender, 8-10 mins more. Stir in the sage. Let cool for 10 mins.
3. In a large bowl, whisk together the eggs, milk and 1/4 t each salt and pepper. Add bread, cheese and squash mixture and toss to coat.
4. Transfer to the prepared baking dish and bake until golden brown and set, 55-60 mins.