Joseph Phelps Vineyards

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Recipe by Stephen Pavy

Serves: 6-8

Serve with Joseph Phelps Vineyards Cabernet Sauvignon or
Freestone Vineyards Chardonnay

Whisk eggs in large bowl.  Add half and half, wine, mustard and 1 ½ tsp. salt.  Add bread cubes to this mixture and allow the bread to soak in the refrigerator while you are preparing the other ingredients.  It helps to stir the bread cubes every 30 minutes or so to encourage even soaking.

Preheat oven to 400°F.

Cut squash in half and scoop out seeds.  Brush 1 Tbsp olive oil over surface and sprinkle with salt.  Place squash halves in a pot (with lid) large enough to hold both skin side down or on their sides.  Add water to ½ inch in pot.  Cover pot and place in oven for 60 minutes until squash is tender.  Remove from oven and allow squash to cool before scooping out flesh from squash.

Reduce oven to 350°F.

Sauté shallots in large pot with 2 Tbsp. olive oil.  When shallots are soft, add kale, cover and cook for 2 minutes.  Uncover and stir until kale is wilted but still bright green.  Do not overcook.  Stir in the butternut squash flesh, mixing well.

Generously butter a 13" x 9" x 2" baking dish.  (If you have it, an oval Emile Henry gratin dish – 10" x 16"; 3.5 quart capacity is perfect for this recipe.)  Using a slotted spoon, transfer half of bread mixture to the baking dish and spread evenly.  Spoon half of kale/squash mixture over the bread and then half of cheese.  Repeat the layers until ingredients are used up.  Pour remaining egg mixture over all and cover with foil. 

Bake 20 minutes at 350°F.