3 pounds of butternut squash peeled, seeded and cut into 1/2-inch cubes
3 tablespoons of extra-virgin olive oil, divided
3 tablespoons of fresh sage leaves, minced
1 red onion, chopped
1/2 pound of bacon, diced
6 large of eggs
1 1/2 cups of whole milk
1/4 cup of freshly grated Parmigiano-Reggiano Cheese
8 ounces of baguette crusts removed and bread, cut into 1/2-inch cubes
Salt and pepper
- Preheat the oven to 400°F. Grease a 9x13” casserole dish.
- In a large bowl, toss the butternut squash with 2 tablespoons of olive oil and the sage. Season lightly with salt and pepper. Spread the squash on a baking sheet in a single layer and roast until tender, about 25 minutes, tossing once halfway through. Let cool.
- Meanwhile, in a medium skillet, heat 1 tablespoon of olive oil. Add the bacon, cook on low heat until just starting to crisp, then add the onions. Cook over low heat, stirring, until the onions are tender. Let cool.
- In a large bowl beat eggs with the milk. Add 1 teaspoon of salt and ½ teaspoon ground black pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the bacon and onions. Transfer the mixture to a prepared casserole dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.
- The prepared casserole can be covered and refrigerated or frozen several days before baking.