Butternut Squash Bread Pudding / by Elise Joseph

Photography by Joe Gomez.

Photography by Joe Gomez.

Photography by Joe Gomez.

Photography by Joe Gomez.

Photography by Joe Gomez.

Photography by Joe Gomez.

Photography by Joe Gomez.

Photography by Joe Gomez.

"It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others." 

M.F.K. Fisher

Butternut Squash Bread Pudding
slightly adapted from Real Simple

pat of butter
1 onion, chopped
2 cloves of garlic, diced
1 small butternut squash, peeled/seeded, chopped into ½ inch chunks
2 tablespoons chopped sage
6 large eggs
2 cups whole milk
1 loaf ciabatta bread, torn into about 1 inch chunks
1 cup grated parmesan
1 cup grated gruyere
½ cup basil or cilantro pesto

Preheat oven to 375 degrees. Heat the butter in a large skillet over medium heat. Add the onions and a sprinkle of salt and cook until beginning to soften, stirring often, about 5 minutes. Add the squash and another sprinkle of salt and a good crack of black pepper. Cook until just tender, about 10 minutes. Stir in the sage and remove pan from heat — let cool for 10 minutes.

Whisk the eggs and milk together in a large bowl — add a dash each of salt and pepper. Add the bread, cheese, and squash — stir to combine. Pour into a buttered 9x13 baking dish. Bake until golden brown and set, 50 minutes to an hour. Remove from the oven, let cool for a few minutes. Top with dollops of pesto and serve!

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