Here is a delicious vegetarian side dish for Thanksgiving dinner.
Your guests will love this combination of butternut squash, kale white
wine, and cheese. Amazing! I recommend using use local, hormone
and antibiotic free, free range eggs, cream and cheese!
Butternut squash, kale and cheddar bread pudding
Preparation time: 35 minutes
Cooking time: 40 minutes
Yields: 6-8servings
INGREDIENTS:
6 cups peeled seeded butternut squash, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse sea 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, ribs removed, kale coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated
DIRECTIONS:
Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed
baking sheet. Sprinkle with coarse salt; bake until squash is tender,
turning with spatula occasionally, 20 to 25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2
teaspoons coarse salt; whisk to blend. Add baguette pieces; fold
gently into egg mixture. Let soak 30 minutes, stirring occasionally.
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat.
Add shallots and sauté until soft, stirring frequently, about 5
minutes. Add kale; cover and cook 2 minutes. Uncover and stir until
kale is wilted but still bright green, about 5 minutes.
Reduce oven temperature to 350°F.
Generously butter 13×9x2-inch baking dish. Using slotted spoon,
transfer half of bread from egg mixture to prepared baking dish,
arranging to cover most of dish. Spoon half of kale over bread. Spoon
half of squash over bread and kale; sprinkle with half of cheese.
Repeat with remaining bread, kale, squash, and cheese. Pour remaining
egg mixture over bread pudding.
Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake
uncovered until custard is set and bread feels springy to touch, about
20 minutes longer.
Preheat broiler; broil pudding until cheese browns slightly, about 2
minutes. Cool 5 minutes and serve.
As seen on www.epicurious.com
