- 1 tablespoon unsalted butter, at room temperature
- 4 cups acorn squash, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 sprigs thyme
- 1 pound fennel sausage or mild Italian sausage
- 1 onion, roughly chopped
- 2 stalks celery, finely chopped
- 2 cups chopped kale, dandelion or other greens
- 1 1/2 cups roughly chopped Anjou pears
- 2 cloves garlic, minced
- 1 tablespoon sage, chiffonade
- 5 eggs, beaten
- 1 ½ cups heavy cream
- 5 cups cubed Italian bread, cut into 1/2-inch squares
- ½ cup chopped walnuts
- 1/2 cup grated gruyere cheese
- 1/2 cup grated parmesan cheese
Preheat oven to 400 degrees F.
Grease a 9 X 13 casserole dish with 1 tablespoon unsalted butter.
Toss the squash with 2 tablespoons of the olive oil, salt, pepper and thyme and transfer to a parchment lined baking sheet. Roast in the oven until tender about 40 to 45 minutes.
In a large sauté pan over medium-high heat add the remaining 1 tablespoon of olive oil to the pan and cook the sausage until just cooked. Using a slotted spoon remove the sausage from the pan to a paper towel lined plate and set aside. In the same pan add the onion and celery and cook for 2 to 3 minutes or until just tender. Add the greens and cook for 3 to 4 minutes. Add the garlic, pears and sage and cook for another 2 to 3 minutes. .Remove from the heat.
In a large mixing bowl combine the eggs and heavy cream and mix well. Add the cubed bread and toss to coat. Fold in the sausage and onion mixture to the bowl. Pour the mixture into the prepared casserole dish. Top with the chopped walnuts and gruyere and parmesan cheese. Cover with aluminum foil that has been greased with butter or cooking spray. Transfer to the oven and bake for 50 minutes. Remove the foil and continue to cook until the top is golden brown, another 10 minutes.
Remove from the oven and let stand for 10 to 15 minutes before serving.