1 Tbsp Caramelized Garlic EV Olive Oil
½ lb Pork Sausage
1 Red pepper, seeded and diced
2 cups Butternut Squash, peeled and cubed small
½ Baguette, cubed into 1” pieces
2 cups Chicken Stock
2 Tbsp Wild Garlic Dried Herb Blend
1 cup grated Pecorino Cheese
1 tsp Roasted Garlic Sea Salt
½ tsp Fresh Ground Black Pepper
Preheat the oven to 350°F.
In a large bowl, whisk together the chicken stock, eggs, wild garlic, pecorino cheese, sea salt & pepper.
Cook the sausage in a large-wide saucepan until cooked throughout, crumbling to create small pieces.
Add the red pepper and butternut squash and cook until softened and slightly browned, about 10 minutes.
Add the bread cubes to the pan, tossing to toast, cooking another 5 minutes.
Add the bread mixture to the stock mixture and toss to coat. Transfer to a baking dish and bake until golden on top and warmed throughout, about 45 minutes. Let rest 5 minutes before serving.