Butternut Squash

Butternut Squash and Swiss Chard Strata
Serves: 6 to 8
2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
3 tablespoons olive oil
Salt and black pepper
7 eggs
2-1/4 cups half and half or heavy cream
1/2 cup white wine
1 tablespoon Dijon mustard
10 cups stale bread or croutons, roughly cut into 1-inch pieces
1 cup minced shallots
4 cups tightly packed Swiss chard
1/2 pound shredded cheddar or Swiss cheese
Preheat oven to 400 F. Arrange squash on a shallow baking sheet and sprinkle with 1 tablespoon of olive oil and salt. Gently toss until well coated with oil. Place in oven and bake 25 minutes until squash is tender. Remove from oven and set aside.
Whisk together eggs, cream, wine, mustard, salt and pepper. Add bread to egg mixture and stir together. Let soak for 30 minutes. While bread is soaking, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add shallots and cook until slightly softened. Add chard and cook just until it wilts. Remove from heat.
Spray an ovenproof lasagna pan with nonstick pan spray. Spoon half of the bread and egg mixture into the bottom of the pan. Top with one half of the chard mixture, one half of the squash and one half of the cheese. Place a second layer of bread, chard, squash and cheese in the pan. Cover with foil and bake for 20 minutes. Remove cover and bake 10 more minutes until cheese browns.
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