Savory butternut squash pudding

Name: Savory butternut squash pudding
Ingredients: 2 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; •1 1/2 teaspoons Dijon mustard; •1 day-old baguette (do not remove crust), 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; •8 ounces extra-sharp cheddar cheese, coarsely grated

Savory butternut squash pudding was pinched from <a href="http://living.msn.com/food-drink/recipes/8-beautiful-butternut-squash-recipes" target="_blank">living.msn.com.</a>

INGREDIENTS

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2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)

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•3 tablespoons olive oil, divided

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•1 1/2 teaspoons coarse kosher salt plus additional for sprinkling

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•7 large eggs

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•2 1/4 cups half and half

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•6 tablespoons dry white wine

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•1 1/2 teaspoons Dijon mustard

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•1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)

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•1 cup chopped shallots (about 4 large)

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•2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped

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•8 ounces extra-sharp cheddar cheese, coarsely grated

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