Butternut Squash and Kale Strata
 
 
This strata is the breakfast of champions with its kale, butternut squash, and creamy bechamel base.
Yield: 8-10 servings
Ingredients
  • 2 lb butternut squash, peeled, seeded and cut into ½-inch dice
  • ¼ cup olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 medium onions, thinly sliced
  • 1 large bunch kale, stems and ribs removed, leaves coarsely chopped
  • 2 garlic cloves, minced
  • pinch of red pepper flakes
  • 2½ tbsp unsalted butter
  • ¼ cup flour
  • 2½ cups milk
  • 1 cup heavy cream
  • ½ cup creme fraiche
  • 1 tsp sugar
  • 8 large eggs
  • ¾-pound baguette, cut into 1-inch pieces
  • ⅓ cup grated Parmesan cheese
Instructions
  1. Preheat the oven to 425. Spray a 9x13-inch baking dish with cooking spray. Set aside.
  2. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and black pepper. Bake for 25 minutes, or until tender. Reduce the oven temperature to 325.
  3. Meanwhile, heat 2 tbsp olive oil in a large pot. Add in the onions, season with salt, and cook over low heat, stirring occasionally, until caramelized, about 25 minutes. Remove to a bowl.
  4. In the same pot, heat the remaining tbsp of olive oil. Add in the kale, garlic, and red pepper flakes, and saute until kale wilts, about 5 minutes. Season with salt. Combine with the onions.
  5. In a medium saucepan, melt the butter. Add in the flour and, whisking constantly, cook for about 3 minutes, until a light golden paste forms. Slowly whisk in 1 cup of the milk and cook, whisking constantly, until very thick, about 8 minutes. Remove from the heat and whisk in the heavy cream, creme fraiche, sugar, 2 tsp salt, ½ tsp black pepper, and the remaining milk. Let cool.
  6. Beat the eggs into the bechamel. Pour into a large bowl with the bread cubes, butternut squash, kale, and onions. Mix well. Pour into the prepared baking dish. Let sit for about 30 minutes, pressing the bread cubes into the milk every 10 minutes so they soak it up.
  7. Bake for 55 minutes, until almost set. Increase the oven temp to 475. Sprinkle the parmesan cheese over the top of the strata, and then bake for about 10 more minutes. Let rest for 15 minutes before serving.
Notes
Slightly adapted from Food & Wine
Nutrition Information
Serving size: ⅛th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/01/butternut-squash-and-kale-strata.html