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Ingredients

• 3 cups cubed butternut squash, cut into 3/4-in. chunks
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon pepper, divided
• About 4 tbsp. unsalted butter, divided
• 3 leeks, white and light green parts only, thinly sliced and rinsed well
• 2 garlic cloves, minced
• 3/4 pound mixed wild mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 6 cups cubed rustic white bread, cut into 1-in. cubes, lightly toasted
• 3 cups half-and-half
• 4 large eggs
• 1 tablespoon flour
• 1/4 cup shredded parmesan cheese
• 1 cup shredded gruyère cheese

Description

This Works Really Well As A Vegetarian Main Dish Too.

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