Name: Butternut Squash and Kale Strata Is the Perfect Fall Dish
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 16 ounces (12 cups) sourdough bread -; 3 tablespoons olive oil -; 2 teaspoons garlic powder -; 2 teaspoons dried ground sage -; 1/2 teaspoon black pepper, more to taste -; 6 large eggs -; 2 1/2 cups whole milk -; 1 can (15 ounce) pumpkin puree -; 1 teaspoon turmeric (optional) -; 1 teaspoon salt -; 1 pound butternut squash, peeled and diced into 1/2 inch cubes -; 1 bunch (2 cups shredded) kale -; 1 cup Swiss cheese, shredded -; 1/2 cup Parmesan cheese, grated -; Fresh sage leaves for garnish (optional) -

Butternut Squash and Kale Strata Is the Perfect Fall Dish

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash and Kale Strata Is the Perfect Fall Dish

1. 16 ounces (12 cups) sourdough bread -

2. 3 tablespoons olive oil -

3. 2 teaspoons garlic powder -

4. 2 teaspoons dried ground sage -

5. 1/2 teaspoon black pepper, more to taste -

6. 6 large eggs -

7. 2 1/2 cups whole milk -

8. 1 can (15 ounce) pumpkin puree -

9. 1 teaspoon turmeric (optional) -

10. 1 teaspoon salt -

11. 1 pound butternut squash, peeled and diced into 1/2 inch cubes -

12. 1 bunch (2 cups shredded) kale -

13. 1 cup Swiss cheese, shredded -

14. 1/2 cup Parmesan cheese, grated -

15. Fresh sage leaves for garnish (optional) -

How to cook deliciously - Butternut Squash and Kale Strata Is the Perfect Fall Dish

1. Stage

Preheat the oven and prepare your baking sheets and casserole dish: Preheat your oven to 400°F and line two sheet pans with foil, and lightly grease your 9x13 baking dish.

2. Stage

Prep the bread: Tear or cut the bread into bite-size pieces and arrange in a mostly single layer on the sheet pans. Lightly coat the pieces of bread with olive oil, then season evenly with garlic powder, dried ground sage, and black pepper. The oil will help it stick.

3. Stage

Toast the bread: Place the baking sheets in the oven, and toast until the bread is golden brown, with some dry edges, about 5 minutes. There is no need to rotate the pans or toss the bread cubes.

4. Stage

Whisk your custard: While the bread is toasting, in a large bowl whisk together the eggs, milk, pumpkin puree, turmeric (if using), and salt.

5. Stage

Remove the bread and let it cool: Once the bread is toasted, remove it from the oven, and let it cool for 5 minutes. Once the toasted bread has cooled, add 1/2 of it to the egg mixture, stirring to coat. The bread will collapse slightly, then you can then add the rest, stirring to coat. Set that aside to soak. It won’t be out too long, so you don’t need to worry about covering it.

6. Stage

Bake the squash: Add the diced butternut squash to the same foil-lined pan you toasted the bread on and place on the center rack of your oven. Let it roast for 22 minutes, or until golden and tender. Remove the squash from the oven to cool slightly and assemble the strata.

7. Stage

Assemble the dish: Into the 9x13 baking dish, add half the soaked bread and press it down into the dish. Add the roasted butternut squash in a nice even layer, then the kale. Next, add the shredded cheese. Top that with the remaining soaked bread and any liquid in the bowl, pressing that down gently. Sprinkle grated Parmesan cheese evenly over the top. Cover the whole dish with a sheet of foil. You can refrigerate or freeze the strata at this point and bake it the following day or bake it right away.

8. Stage

Bake the casserole: Place the casserole on a baking sheet, then place in the oven and bake for 25 minutes. Remove the foil and continue to bake for 20 more minutes, until the top is crispy and golden. Serve: When the strata is finished baking, let it cool on the counter for up to 30 minutes, then cut into squares and serve warm or at room temperature. Leftovers! After it’s cooled, wrap and refrigerate the casserole for up to three days. Did you love the recipe? Give us some stars and leave a comment below.