Ingredients
2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches Tuscan kale (about 1 pound), ribs removed, kale
8 ounces extra-sharp cheddar cheese, coarsely grated
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter