| 1 | | 2-lb |
| | Salt and Pepper -- to taste |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried rubbed sage |
| 2 | | Cloves garlic -- crushed |
| | Flat |
| 1 | sm | Yellow onion 5-6 oz -- halv |
| | Lengthw |
| 2 | ts | Olive oil |
| 1/2 | c | Diced fennel bulb,in 1/2" |
| | Pieces |
| 1/2 | md | Green bell pepper -- in 1/2" |
| | Dice |
| 1 | c | Chicken or vegetable stock |
| 1/4 | lb | Mushrooms -- coarsely |
| | Chopped |
| 4 | lg | -- eggs |
| 1/4 | c | Cream -- or half-and-half |
| 1/2 | c | Grated Monterey Jack cheese |
| 1/2 | c | Crumbled Blue cheese |
| 1/2 | c | Coarsely chopped parsley |
| 8 | sl | Day-old or toasted hearty |
| | Bread -- slice 1/2" thick |
| | Butternut (or Danish) squash |
| 1/2 | | Lengthw/seeded |
