Butternut Squash Strata with Leeks and Mushrooms


  

Prep time: About 20 minutes
Cooking time: About 90 minutes

Makes: 8 servings

    

Ingredients

    

Directions

  1. Coat a cookie sheet with cooking spray. Mix squash, 1 T. olive oil and 1/4 t. pepper.
  2. Spread squash chunks in single layer and bake 30 minutes at 375. deg F, stirring twice.
  3. Spread bread cubes on a baking sheet and lightly toast.
  4. Using only the white and light green parts of the leeks, slit them lengthwise and carefully wash out dirt.
  5. Chop leeks and saute in 2 T. olive oil 8 minutes. Add garlic and saute 2 minutes. Add to squash.
  6. Fry mushrooms in remaining 2 T. olive oil at medium heat for 10 minutes.
  7. Mix together the toasted bread, leeks and mushrooms.
  8. Coat a 9x13-inch baking pan with cooking spray and pour in this mixture.
  9. Whisk together eggs, half-and-half, milk, 1/4 t. black pepper, thyme and parmesan cheese.
  10. Pour this egg mixture over the bread and let stand 10 minutes.
  11. Top with Swiss cheese and bake, uncovered, 30 - 35 minutes at 375 deg. F. until custard has set.

Can be made a day ahead and reheated 30 minutes at 375 deg. F. Can also be served cold.

Based on a recipe from the November, 2011 Sunset Magazine.

 

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