Chef: Malintha Custer
Ingredients
- 4 medium Squash cubed
- 1 Carrot
- 1 loaf (Sourdough) Bread Cubed
- 1 cup Milk
- 3 Egg
- 1 tbsp Mill Gap Farms Organic Maple Syrup
- 3 tsp Apple Butter(Or Apple Sauce)
- 1 sweet onion sliced
- 1 tbsp dried Dill
- 1 tsp Crushed Red Pepper
- ¼ tsp ground Nutmeg
- ¼ tsp ground Cardamom
- ¼ tsp ground Cloves
- 2 tbsp Butter
- Salt to taste
Method
Preheat oven to 350º F. Roast squash in some olive oil. Place in a bowl. Saute onion in butter, stir in herbs and dry spices. Toss bread in the pan and allow to roast. Arrange bread and squash into a casserole dish. Whisk eggs, milk, maple syrup, apple butter, and salt, pour into bread and squash mixture. Bake until an inserted toothpick comes out clean.
Serving Suggestion: Served with Ruby Port Braised Pork and Basil Pesto