Ingredients:
Butter, for greasing
2 Tbsp olive oil
1 cup chopped yellow onion
1 cup chopped mushrooms of your choice
4 large eggs
2 cups milk of your choice
1/4 tsp fine sea salt
1/4 tsp ground black pepper
6 cups whole-grain bread cubes
1 winter squash, cubed
1 cup shredded cheddar cheese
1 Tbsp chopped fresh rosemary (dry also fine)
1 tsp fresh thyme (dry also fine)
1/2 cup chopped pecans or pumpkin seeds, lightly toasted (optional)
Directions:
- Grease a 9x13x2-inch baking dish. Preheat oven to 350 F.
- In a large pan, cook onions and mushrooms in olive oil over medium heat until soft, about 5 minutes. Add in winter squash cubes and par-cook until they begin to soften. Remove from heat.
- In a bowl, whisk together eggs, milk, salt, and pepper. Stir in bread cubes and sautéed mixture; let soak for 15 minutes. Stir in cheese, herbs, and nuts/seeds (if using).
- Pour into greased dish and cover with parchment and foil. Bake for 20 minutes, remove foil, and bake for another 20 minutes or until golden brown.
Optional: For a quicker and even creamier final product, sub the cubed squash for canned pumpkin.
This recipe is adapted from FRESHFARM's 2026 Local Food Recipe Contest winner. Author and FRESHFARM shopper Christina Badaracco explains, "I love baking with winter squash throughout the fall and winter, but I want to make dishes that are savory to eat at meals — not just sweet dishes all the time."