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Butternut Squash Bread Pudding
- 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 12-inch pieces
- 2 tablespoons kosher salt and black pepper
- 6 chopped fresh sage
- 2 cups large eggs
- 3/4 pound whole milk
- 1/2 pound soft French or Italian bread, cut into 1-inch pieces (about 7 12 cups)
Directions:View on Real Simple
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