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Butternut Squash Bread Pudding

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Ingredients

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 1?2-inch pieces

kosher salt and black pepper

2 tablespoons chopped fresh sage

6 large eggs

2 cups whole milk

3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1?2 cups)

1/2 pound Gruyère, grated (2 cups)

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