Stratas are usually thought of as brunch fare, but they also make for great dinner mains, especially in cooler months when you’re wanting something warm and comforting. Composed of eggs, milk, cheese and bread, you can think of them like a savory bread pudding. This one uses roasted butternut squash and swiss chard to flavor the dish, and I call for a robust smoky cheddar for added richness. If you have trouble finding a smoked cheddar, you could try smoked mozzarella or mild white cheddar. Don’t use smoked Gouda in this recipe, as it’s too sweet against the butternut squash.
Cheesy Butternut Squash & Sourdough Strata
Tender butternut squash, cheesy egg-soaked sourdough bread, and sauteed Swiss chard make this savory casserole a star. If you are not familiar with strata's, you can think of them akin to bread pudding. This recipe is short on ingredients, and big on comfort. Make it for Thanksgiving, or serve it throughout the winter months as a main alongside a light salad or cozy soup. This dish can be assembled ahead and baked off to serve, making it a convenient side dish for a holiday celebration meal.
Ingredients
- 1 pound sourdough bread, cut into cubes
- 1 medium butternut squash
- 1 bunch swiss chard, washed and stemmed
- 6 cloves garlic, unpeeled
- 6 eggs
- 2 cups whole milk
- 6 ounces smoked cheddar cheese, shredded
- 1 1/2 teaspoons kosher salt
Instructions
- Preheat your oven to 375 F. Butter a 9 x 12-inch baking dish and set aside.
- Cut the squash in half lengthwise and scoop out the seeds. Place on an oiled baking sheet, cut side down, and roast until softened, about 40 minutes. The last 15 minutes of baking, add the unpeeled garlic to the baking pan and roast with the squash. Remove both from the oven and let cool down until it can be handled. Peel the squash and cut into roughly 1 inch pieces. Set aside. Peel the garlic and place in a very large mixing bowl.
- Bring a medium pot of water to a boil and blanch the greens for 2 minutes. Strain, pressing on the greens to extract as much water as possible. Coarsely chop.
- Mash the garlic in the bowl, and whisk in the eggs, milk, and salt. Add the cubed bread and toss to coat. If it seems dry, add a little more milk so that the bread is fully moistened. Stir in the greens, the squash, and finally stir in the cheese. Scrape the mixture into your buttered baking dish. At this point it can be refrigerated for up to 6 hours before baking.
- Bake the bread pudding in a 325 degree oven for 40-45 minutes, until cooked through and lightly browned on the top. Serve warm.
Notes
If you cannot find a smoked cheddar cheese, substitute with gruyere, a young manchego, or mild white cheddar.Â
Tried this recipe?Let us know how it was!
