3cups1/2 inch cubed peeled organic butternut squash
Butter to grease casserole
1/2teaspoon sea salt, divided
2tablespoonsgood olive oil
1cupchopped organic onion
1cloveminced organic garlic
2cupsorganic whole milk
1cupgrated Parmigiano-Reggiano cheese, divided
1/8 teaspoon ground nutmeg
5 large organic or pastured egg
8ounces1 inch cubed day-old sprouted Sourdough bread
Preheat oven to 400 degrees.
Arrange squash in a single layer on a buttered jelly-roll pan. Sprinkle with ¼ teaspoon salt. Bake for 12 minutes or until tender. Remove from oven. Reduce oven temperature to 350 degrees.
Heat oil in a medium skillet over medium-high heat. Add onion and saute about 5 minutes or until tender. Add garlic and saute 1 minute. Remove from heat. Cool slightly.
Combine remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, and eggs in a large bowl. Whisk to blend well. Stir in squash and onion mixture. Add bread and stir to combine. Let stand 10 minutes.
Spoon mixture into a buttered 2-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees for 45 minutes or until pudding is set and lightly browned.