Butternut Squash and Kale Strata

Ingredients List:

• 1 small butternut squash (about 3 cups diced)
• 2 tablespoons olive oil
• 1 teaspoon salt (divided)
• ½ teaspoon ground black pepper (divided)
• 4 cups fresh kale (stems removed, roughly chopped)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon butter
• 8 cups cubed bread (preferably stale rustic or sourdough)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ½ teaspoon ground nutmeg
• ¼ teaspoon red pepper flakes (optional)

Instructions:

1. Roast the Squash:
   • Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until tender and lightly browned.
2. Sauté the Kale:
   • While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
   • Stir in the chopped kale, cooking until wilted, about 5 minutes. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Set aside.
3. Prepare the Bread and Cheese:
   • Grease a 9×13-inch baking dish with butter. Add half of the cubed bread to the dish, followed by a layer of half the roasted squash, sautéed kale, mozzarella cheese, and Parmesan. Repeat the layers with the remaining bread, squash, kale, and cheese.
4. Make the Custard:
   • In a large mixing bowl, whisk together the eggs, milk, heavy cream, nutmeg, remaining salt, black pepper, and red pepper flakes (if using). Pour the egg mixture evenly over the bread and vegetables in the baking dish. Press down gently on the mixture to ensure all the bread soaks in the custard.
5. Let it Rest:
   • Cover the dish with plastic wrap or foil and refrigerate for at least 1 hour, or overnight for best results, allowing the flavors to meld and the bread to fully absorb the custard.
6. Bake the Strata:
   • Preheat the oven to 350°F (175°C). Remove the strata from the fridge and let it sit at room temperature while the oven preheats. Bake uncovered for 45-50 minutes, or until the top is golden brown and the strata is set in the center. A knife inserted into the middle should come out clean.
7. Serve:
   • Allow the strata to cool for 5-10 minutes before slicing. Serve warm.

Prep and Cook Time:

• Prep Time: 25-30 minutes (plus resting time)
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes (plus optional overnight rest)

Serving Size:

Serves 6-8 people.

Tips/Variations:

• Bread Type: Use any sturdy, day-old bread such as sourdough, ciabatta, or whole wheat. Slightly stale bread works best to absorb the custard without becoming mushy.
• Cheese Variations: Swap out the mozzarella for gruyere or fontina for a more intense flavor.
• Add-ins: You can add mushrooms, sun-dried tomatoes, or cooked sausage to make the dish heartier.
• Gluten-Free Option: Use gluten-free bread.
• Make-Ahead: This dish can be assembled the night before and baked the next day, perfect for holidays or when hosting guests.

Nutritional Information (per serving, based on 8 servings):

• Calories: 350 kcal
• Protein: 17g
• Fat: 22g
• Carbohydrates: 23g
• Fiber: 3g
• Sugar: 6g

Butternut Squash and Kale Strata is a delicious, savory casserole perfect for brunch or a holiday meal. The combination of roasted squash, wilted kale, and rich custard-soaked bread makes it hearty yet light. Try it for your next gathering, and feel free to make adjustments to suit your taste!

We’d love to hear your feedback! Did you make this recipe? Let us know how it turned out in the comments. If you enjoyed it, don’t forget to share it with friends or subscribe to our blog for more great recipes!