Healthy, Fast and Delicious. These three words more than adequately describe this recipe for Butternut Squash and Gruyere Strata. In under 30 minutes you can have a delicious savory fall meal versatile enough to have for breakfast or dinner.
Butternut squash has to be one of my favorite fall vegetables to cook with it has a sweet mild nutty taste and is chocked full of Vitamin A which is a powerful antioxidant. Plus I just happened to have a pound of diced butternut squash sitting in my fridge just dying to be made into something utterly delicious how convenient was that!
So needless to say on a Monday night when I actually get home before 7pm (Yayyyy) I wanted to try something different and of course meatless since we gorged ourselves on smoked bbq over the weekend! I found this recipe in the November issue of Cooking Light Magazine and immediately knew I wanted to try this sooner rather than later.
This strata recipe is light and fluffy with earthy flavors from the sage and whole grain sourdough. You will love this light and tasty fall dish.
Butternut Squash and Gruyere Strata Ingredients:
- 8 ounces whole-grain sourdough bread, cut into 3/4-inch cubes (about 6 cups)
- Cooking spray
- 2 Tablespoons Extra Virgin Olive Oil
- 1 (11-ounce) container diced peeled fresh butternut squash
- 1 cup reduced-fat milk
- 1/3 cup thinly sliced green onions
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh sage
- 1/2 teaspoon black pepper (plus more for seasoning squash for roasting)
- 1/2 teaspoon grated whole nutmeg
- 1/4 teaspoon kosher salt (plus more for seasoning squash for roasting)
- 6 large eggs
- 2 ounces Gruyère cheese, shredded (about 1/2 cup)
Directions:
Preheat oven to 375°
Cube the whole grain sourdough bread
Coat Squash in olive oil and season with salt and pepper to taste. Place on cookie sheet or silicone liner and roast for 25 min. Remove from oven and combine bread cubes in a large bowl.
Place 4 (8-ounce) ramekins on a baking sheet. Coat evenly with cooking spray. Combine milk and next 7 ingredients through eggs in a bowl, stirring with a whisk. Add milk mixture to squash and bread, stirring to combine.
Divide squash mixture among prepared dishes. Sprinkle with cheese. Bake at 375° for 20 minutes or until stratas are puffed around the edges and a knife inserted in the center comes out clean.
Adapted from Cooking Light