Butternut Squash Bread Pudding
Created by Fair Food • fairfoodphilly.org• Course: Side Dishes • Season(s): Summer, Fall, Winter
Ingredients
- 2 tablespoons olive oil, plus more for baking dish
- 2 medium onions, chopped
- 1 1/2 pounds butternut squash (about half a medium squash), peeled, seeded, and cut into half-inch pieces
- kosher salt & black pepper
- 2 tablespoons chopped fresh sage
- 6 large eggs
- 2 cups whole milk
- 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 ½ cups)
- 1/2 pound gruyere, grated (2 cups)
Instructions
Preheat oven to 350 degrees. Oil a 2 ½ to 3 quart baking dish. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with salt and pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes. In a large bowl, whisk together eggs and milk. Add the bread, cheese, and squash mixture and toss to coat. Transfer to baking dish and bake until golden brown and set, 55 to 60 minutes.