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!