Butternut Squash Bread Pudding

This comes from the Nov. 2010 issue of Real Simple.  Suggested for Thanksgiving, but I think it's a great all around Fall and Winter side dish.  I might experiement with the squash to bread ratio to make it a little more squashy, but very good original recipe is below.

Ingredients:
2 T olive oil
2 medium onions, chopped
1 1/2 lb butternut squash, peedled and seeded, and cut into 1/2 in pieces
2 T chopped fresh sage
6 large eggs
2 c. whole milk
3/4 lb. soft french or italian bread, cut into 1" pieces, about 7 1/2 cups
1/2 lb. Gruyere, grated, about 2 cups

Directions:

Heat oven to 375 F.  Spray a 2 1/2 to 3 quart baking dish with cooking spray.

Heat the oil in a large skillet over medium-high heat.  Add the onions and cook, stirring often, until beginning to soften, 4 -5 minutes.  Add the squash, season with 1/2 t. salt and 1/4 t. pepper, and cook tossing frequently until just tender, 8-10 minutes more.  Stir in the sage.  Let cool for 10 mins.

In a large bowl, whisk together the eggs, milk, and 1/4 t. each salt and pepper.  Add the bread, cheese, and squash mixture. and toss to coat.

Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.