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Butternut Squash and Kale Strata Is the Perfect Fall Dish
Butternut Squash and Kale Strata Is the Perfect Fall Dish
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Fall breakfast casserole: Sage-infused butternut squash, crusty bread, eggs, kale, and cheese baked to perfection. Prep ahead for a versatile meal anytime.
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)
Instructions:
  • Preheat your oven to 400°F and get your baking sheets lined with foil and your 9x13 baking dish lightly greased.
  • Prepare the bread by tearing or cutting it into bite-size pieces, arranging them in a single layer on sheet pans. Drizzle olive oil over the pieces and evenly season with garlic powder, dried ground sage, and black pepper to ensure the seasoning sticks.
  • Toast the bread: Place the baking sheets in the oven until the bread turns golden brown and develops dry edges, about 5 minutes, without rotating or tossing the cubes.
  • Combine eggs, milk, pumpkin puree, turmeric (if using), and salt in a large bowl and whisk until smooth while the bread is toasting.
  • Once the bread is toasted, allow it to cool for 5 minutes. Then, add half of the cooled bread to the egg mixture, stir to coat, and allow it to slightly collapse. Next, add the remaining bread, stir to coat, and set aside to soak uncovered.
  • Roast the diced butternut squash on the same foil-lined pan used for toasting the bread in the oven's center rack for 22 minutes, or until golden and tender. Let it cool slightly before proceeding with the strata assembly.
  • Prepare the dish: Start with half of the soaked bread in a 9x13 baking dish, pressing it down gently. Layer with roasted butternut squash, kale, and shredded cheese. Top with the rest of the soaked bread and any liquid, pressing gently. Sprinkle evenly with grated Parmesan cheese and cover with foil. Refrigerate, freeze, or bake immediately.
  • For baking: Set the casserole dish on a baking sheet and bake in the oven at 375°F for 25 minutes. Uncover the dish and bake for an additional 20 minutes until the top is crispy and golden. For serving: Allow the casserole to cool on the counter for up to 30 minutes, then slice into squares and enjoy warm or at room temperature. Leftovers can be wrapped and refrigerated for up to three days. If you enjoyed the recipe, please consider leaving a review below.

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