Ingredients

Steps

• Preheat the oven to 180°C.
• Beat the eggs and milk together in a bowl.
• Mix in the ricotta and sourdough bread then season with salt and pepper.
• Fry the onion in oil until soft.
• Add the bacon and fry until golden-brown and crisp.
• Stir in the butternut squash, mozzarella, and sage.
• Spoon half the bread mixture into a 25cm ovenproof dish and top with half the squash mixture.
• Repeat the layers once more.
• Sprinkle with parmesan and bake for 30 minutes until set and bubbling.