Ingredients
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1 tbsp Butter
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2 tbsp Olive Oil
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1 Onion
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1 medium Butternut Squash
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1 head Garlic
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1½ tsp Salt
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5 1-in (2.5-cm) thick slices of day-old French Bread
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2 cups (500 ml) grated aged Cheddar Cheese
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5 Egg
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1½ cups (375 ml) Milk
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1 tsp dried Sage
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1 tsp grainy Dijon Mustard
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1 tsp Sambal Oelek
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½ tsp dried Thyme
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½ tsp ground Black Pepper
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¼ tsp ground Nutmeg
Directions
This strata recipe gets pretty good mileage in my kitchen—we use it as a brunch dish, an occasional dinner, and, once the festive season is underway, as a substitute for stuffing once we’ve had enough turkey dinners that it’s time to shake things up. (With most of our family close by, we eat a lot of turkey between October and January.) It’s crunchy, creamy, and savory, and stretches 5 eggs a good long way. This works best in a 12-in (30 cm) cast-iron frying pan.
Steps
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1
Done
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Preheat oven to 375°F (190°C). |
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2
Done
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In a heavy pan on medium-high heat, melt butter with olive oil. Add onions, squash, garlic, and 1 tsp salt, and sauté until browned, about 8 to 10 minutes. |
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3
Done
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Meanwhile, in a large bowl, mix bread cubes and cheese. |
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4
Done
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In a separate bowl, whisk together eggs, milk, sage, mustard, sambal oelek, thyme, pepper, nutmeg, and remaining salt. |
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5
Done
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Pour squash mixture into bowl with bread and cheese. Toss, mixing well, then return mixture to frying pan. |
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6
Done
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Pour egg mixture over bread and squash mixture, pressing down on bread so it soaks up eggs and milk. |
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7
Done
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Place pan in oven and bake for 35 to 40 minutes, until strata has puffed and turned golden. Serve hot. |
