2. In a medium bowl, stir the eggs and half-and-half together. Pour over the bread-squash mixture.
3. Pour into a large gratin pan and top with grated gruyere. Add optional pecans if desired.
4. Bake in a 425 oven for 30-40 minutes or until the top is brown and bubbly, and the center moist but not runny.
Let set for 5 minutes and serve. Serves 8
*Recipes are courtesy of Whole Foods Market.
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