Butternut Squash Bread Pudding
Ingredients
- 2 tablespoons olive oil, plus more for the baking dish
- 2 medium onions, chopped
- 1 1/2 pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1?2-inch pieces
- kosher salt and black pepper
- 2 tablespoons chopped fresh sage
- 6 large eggs
- 2 cups whole milk
- 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1?2 cups)
- 1/2 pound Gruyère, grated (2 cups)
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