In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the bread, and let stand for 10 minutes.

1/4 cup coconut oil, melted, divided; 3 cup butternut squash, cubed; 2 medium firm apples, cubed; 1 small red onion, chopped; ...

1 quart whole milk, plus more for thinning. 3 1/2 cups water. 1 cup rice grits (see Note) or long-grain rice coarsely ground in a blender. Salt. 1/2 cup plus 1 tablespoon granulated sugar ...

Get our best butternut squash recipes including a root vegetable harvest salad, butternut squash chili, lasagna and more. Cozy up with these autumnal recipes. Stay Cool, Calm and Sand-Free at the ...

1. In a small bowl, combine the chile powder, cumin, smoked paprika, oregano, and salt. 2. In a large flameproof casserole or Dutch oven over medium heat, heat the olive oil.

In a medium size mixing bowl, mix the sweet potatoes and butternut squash together with the olive oil, sea salt and white pepper from the mill to taste. Next, add the black olives and mix.

Fill each tortilla with spoonfuls of the vegetable mixture, roll, and place in casserole dish. Continue rolling and filling until all the tortillas are used. 9.

The lighter the bread, the more puffed and ethereal the casserole; the denser the bread, the heartier and richer. Here, I chose the middle ground: a simple baguette.