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Loaded with roasted butternut squash and crispy bacon, this make-ahead casserole is not only easy to prepare but also tastes delicious.
3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
3 tablespoons extra virgin olive oil, divided
3 tablespoons fresh sage leaves, minced
1 red onion, chopped
1/2 pound bacon, diced
6 large eggs
1 1/2 cup whole milk
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounce baguette, crusts removed and bread cut into 1/2-inch cubes
Salt and pepper
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