- Preheat oven to 400 degrees.
- Chop 2 pounds of butternut squash into cubes.
- Toss squash with 1 tablespoon of extra virgin olive oil, and place on a baking sheet.
- Sprinkle with 1 1/2 teaspoons of Kosher salt.
- Bake for 20-25 minutes or until tender.
- In a large bowl, whisk 7 large eggs.
- Add 2 1/4 cups of 2% milk, 6 tablespoons of sauvignon blanc, 1 1/2 teaspoons of Dijon mustard, and 1 1/2 teaspoons of Kosher salt.
- Place 15 slices of multigrain bread in the egg mixture. Set aside.
- In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 1 cup of chopped shallot, and saute for about 5 minutes. Add 2 cups of chopped kale, cover, and cook for 2 minutes.
- Uncover and stir until kale is wilted but still bright green (about 5 minutes).
- Reduce oven temperature to 350 degrees.
- Butter a 13 x 9 x 2-inch baking dish. Using a slotted spoon, transfer half of the soaked bread into the dish, covering the bottom.
- Spoon half of the kale mixture over the bread. Top with half of the squash mixture, then sprinkle on 2 ounces of shredded sharp cheddar cheese and 2 ounces of shredded smoked mozzarella cheese.
- Repeat with the other half of the ingredients.
- Pour any remaining egg mixture on top of the layered ingredients.
- Cover with foil, and bake for 20 minutes.
- Remove foil, and bake uncovered for about 20 minutes (until ingredients are set).
- Preheat broiler, and broil until cheese browns slightly (about 2 minutes).
- Cool for 5 minutes and serve.
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Butternut Squash and Kale Bread Pudding
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