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 coarsely chopped

8 ounces extra-sharp cheddar cheese, coarsely grated

Description

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