Butternut Squash Strata with Leeks, Chicken Sausage and Mushrooms

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

Makes: 8 servings

    

Ingredients

• 3 cups     butternut squash, peeled and cut into 3/4" cubes.
• 1/2 t.       black pepper
• 6 cups     hearty bread, cut into 1-inch cubes
• 3             large leeks
• 2             garlic cloves, minced
• 12 oz.      mushrooms, cremini or white, sliced
• 12 oz.      cooked chicken apple sausage, sliced
• 1 T.       flour
• 5 T.       mild olive oil
• 4             large eggs
• 2 cups     milk
• 1 t.         dried thyme
• 1/4 cup   shredded Parmesan cheese
• 1 cup     shredded Swiss cheese

    

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. Slit leeks 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 and sausage in remaining 2 T. olive oil at medium heat for 5 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, milk, remaining 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 recipes from the November, 2011 Sunset Magazine and from the Internet.

 

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