Name: Savory Butternut Squash and Gruyere Breakfast Strata
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 6 cups cubed Butternut Squash; 2 Tbsp Olive Oil; Salt and Pepper; 1 Tbsp Fresh Sage, minced; 2 tsp Fresh Rosemary, minced; 3 cloves Garlic, minced; 1 loaf Rustic Bread, cut into 1- 1 1/2″ cubes; 6 Eggs; 1 pint Whole Milk; 1 pound Pork Sausage, cooked and drained; 8 ounces Gruyere Cheese, shredded; 4 ounces Sharp White Cheddar, shredded

Description

This savory butternut squash and Gruyere breakfast strata is going to be served again and again! Packed with butternut squash and melted Gruyere cheese

Ingredients

Scale

6 cups cubed Butternut Squash
2 Tbsp Olive Oil
Salt and Pepper
1 Tbsp Fresh Sage, minced
2 tsp Fresh Rosemary, minced
3 cloves Garlic, minced
1 loaf Rustic Bread, cut into 1– 1 1/2″ cubes
6 Eggs
1 pint Whole Milk
1 pound Pork Sausage, cooked and drained
8 ounces Gruyere Cheese, shredded
4 ounces Sharp White Cheddar, shredded

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Instructions

Preheat oven to 350 degrees. On a silicone mat lined baking sheet, add butternut squash. Toss the squash with olive oil, salt and pepper, sage, rosemary, and half of the minced garlic.
Bake the squash until fork tender, about 25-30 minutes.
Cook pork sausage in skillet over medium heat, cutting it into large crumbles and chunks as it cooks. Drain it on several paper towels on a plate and set aside.
In a large mixing bowl, whisk together the eggs, and milk. Stir in the Gruyere and cheddar cheeses, and remaining minced garlic. Fold in the bread cubes, sausage, and squash.
Pour the whole mixture into a casserole dish that has been sprayed with non-stick spray. Bake for 45-50 minutes, or until the bread pudding is not runny, and the top is golden brown. Set on a wire rack to cool 10 minutes prior to serving.