Ingredients
1 pound bulk spicy pork sausage1-1/2 cups chopped sweet onion (about 1 medium)3 garlic cloves, minced1/2 cup white wine1 loaf sourdough bread (about 1 pound), lightly toasted and cubed4 cups chopped fresh kale3 cups cubed peeled butternut squash1 cup shredded Gruyere or Swiss cheese1 cup chicken broth4 large eggs1/2 cup heavy whipping cream1 tablespoon minced fresh thyme1 teaspoon salt1/2 teaspoon coarsely ground pepper
Preparation
In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
In same skillet, cook and stir onion over medium-low heat until just softened, 2-3 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 2-4 minutes. Transfer to a large bowl. Add sausage, bread, kale, squash, cheese and broth; toss to combine.
In another bowl, whisk eggs, cream, thyme, salt and pepper until blended. Pour over bread mixture; toss to coat. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low until squash is tender, 3-4 hours. Serve warm.
