Luscious Squash Bread Pudding
2 T. The Tasteful Olive Blood Orange infused olive oil (plus a little more to coat the baking dish)
2 medium yellow onions, finely chopped
1 1/2 lb. butternut squash peeled, seeded, and cut into ½” pieces
Sea salt and black pepper
2 T. fresh sage, finely chopped
6 large eggs
2 c. whole milk
3/4 lb. soft Italian or French bread, cut into 1” pieces (approximately 7-1/2 cups)
8 oz. gruyere cheese, grated
Heat oven to 375 and use olive oil to coat a 3 qt. baking dish. Heat the 2 T. olive oil in a large skillet over medium high heat. Add the onions and cook, stirring frequently, until soft (about 4-5 min.) Add the squash and season with 1/2 t. salt and 1/4 t. pepper. Toss frequently while cooking, just until tender (8-10 min.) Stir in sage. Cool for 10 minutes. In a large bowl whisk together the eggs, milk and 1/4 t. each of salt and pepper. Add bread, cheese and cooled squash mixture. Toss to coat then transfer to prepared baking dish. Bake until golden brown and set, about 55-60 min.
