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Get Started - 100% free to try - join in 30 seconds2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
3 tablespoons Dijon mustard
1.5 tablespoons Worcestershire sauce
1 day-old baguette (do not remove crust, even better with seeds), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
12 ounces extra-sharp cheddar cheese, coarsely grated
1-2 tsp fresh thyme
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