Ingredients:
6 cups butternut squash, peeled and seeded
3 tablespoons olive oil
1 ½ teaspoons kosher salt, plus additional for sprinkling
7 large eggs
2 ¼ cups half-and-half
6 tablespoons dry white wine
1 ½ teaspoons Dijon mustard
1 baguette, day-old and torn into 1in. pieces
1 cup shallots, chopped
2 bunches kale, coarsely chopped
1 cup cheddar cheese, coarsely grated
Directions:
- Cut squash into 1in. pieces. Toss with 1 tablespoon olive oil on jelly roll pan. Sprinkle with salt.
- Bake in 400° oven until squash is tender, for 20 to 25 minutes, turning occasionally with spatula.
- Whisk together eggs, half and half, wine, mustard and 1 ½ teaspoons salt. Add baguette pieces and fold into egg mixture. Let bread soak for 30 minutes, stir occasionally.
- Over medium-high heat, heat 2 tablespoons oil. Add in shallots and cook until soft, about 5 minutes. Stir in kale and cook, covered, for 2 minutes.
- Uncover and cook until kale is wilted but still a little crunchy, about 5 minutes.
- Reduce oven to 350 degrees. Heavily butter 13x9 baking pan. With a slotted spoon, transfer half of bread into baking pan. Spoon half of kale mixture over bread. Layer with squash and some cheese. Repeat. Pour remaining egg mixture over top.
- Bake covered with foil for 20 minutes. Remove foil and bake until 20 minutes, until egg mixture is set.
- Broil 2 minutes, to brown cheese. Let cool for 5 minutes and serve.