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Each summer I like to feature our fresh garden vegetables and fruits in recipes posted on SRFD. In this uniquely wonderful recipe I used fresh picked kale and thyme from the garden, and a homemade Baguette frozen last week. I didn’t grow the butternut squash but may give it a try for a fall crop.
When harvesting kale cut off the leaves that are bigger than your palm using sharp scissors. New leaves will grow from the center for more great recipes to come!
There is nothing like fresh garden vegetables. If you have a little space in your garden, be sure to plant kale. It’s been very easy to grow and hasn’t had any problems with pests.
Butternut squash is one of my all time favorites. This was a three pound squash before it was peeled, seeded and diced. Butternut squash can vary dramatically in size. One day you might find a nice small two pound squash and the very next week all you can find is giant honker squashes weighing in at over three pounds. Exact measurements are not necessary.
Red onions are also in our garden but are not ready to harvest. I really hope they come out of the ground looking like these!
Slice a baguette into 1-inch pieces and combine with the oven roasted squash, sauteed onions and kale.
Add beaten eggs to the cooled bechamel and pour it over the vegetables. A bechamel is a white sauce made with butter, milk and flour. This recipe made enough for two casseroles. I sent one over to our son’s house down the street so all they had to do was pop it in the oven. This would be perfect made a day ahead and baked early for a morning breakfast gathering. Maybe a big group on vacation at the beach? Yum!
It’s even great leftover – as my husband will tell you since he ate it for lunch several days this week.
Sprinkled with a little Parmigiano-Reggiano cheese – this hardy casserole is pretty and filling!
I like mine with a little hot sauce – delicious!
Butternut Squash and Kale Strata
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
A hearty and flavorful strata perfect for any meal of the day!
Course: Brunch
Servings: 8 -10 servings
Ingredients
- 2 1/2 tablespoons unsalted butter
- 2-3 pound butternut squash, peeled, seeded and cut into 1/2 inch dice
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- Sea salt and freshly ground pepper
- 2 large red onions, thinly sliced
- 1/2 a small sweet onion, finely chopped
- 3/4 pound kale, ribs discarded and leaves chopped
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 2 teaspoons finely chopped fresh thyme
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup creme fraiche or sour cream
- 1 teaspoon sugar
- 8 large eggs, lightly beaten
- 1 baguette cut into 1-inch pieces
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 425 degrees. On a large rimmed baking sheet toss the squash with 2 tablespoons olive oil. Season with salt and pepper and bake for about 30 minutes, tossing once, or until the squash is just tender. Set aside. Reduce the oven temperature to 325 degrees.
- While the squash is baking heat 2 tablespoons olive oil in a large skillet. Add the sliced onions and season with salt and pepper. Cook, stirring occasionally, over medium-low heat until golden, about 30 minutes. Transfer the cooked onions to an extra large bowl and set aside. Add the remaining 1 tablespoon olive oil to the same skillet and heat until shimmering. Add the kale and garlic, crushed red pepper and 1 teaspoon of the thyme. Season with salt and cook over medium-high heat, tossing, until the kale is wilted and tender, about 5 minutes. Add the cooked kale to the bowl with the onions. Add the baguette pieces and squash to the bowl with the kale and onions. Set aside.
- In a large saucepan melt the butter over medium-low heat. Add the chopped onion and 1 teaspoon thyme and cook until softened, about 5 minutes. Add the flour and whisk until a light golden paste forms, about 5 minutes. Whisk in 1 cup of milk and continuing whisking and cook until very thick – about 10 minutes. Remove from the heat and whisk in the cream, creme fraiche, sugar, 2 teaspoons salt, 1 teaspoon pepper and the remaining 1 1/2 cups of milk. Let the bechamel cool for a few minutes. Whisk in the beaten eggs. Pour the bechamel egg mixture over the squash and kale in the large bowl. Mix well then pour the strata into a lightly greased 13×9 inch baking dish. I also filled another smaller casserole dish. Set the casserole dishes aside and allow them to rest for 30 minutes, pressing down the bread occasionally.
- Bake the strata for 1 hour or until almost set. Increase the oven temperature to 475 degrees. Sprinkle the cheese on top of the strata and bake for an additional 10 minutes or until the top is lightly browned. Remove from the oven and leave to rest for 15 minutes before serving.
Recipe Notes
This recipe requires at least one hour of active time preparing the different components. Purchase pre-cut squash to help speed the process.
This recipe can be made ahead and refrigerated overnight before baking.
adapted from a recipe on foodandwine.com
Check out these other delicious recipes featuring kale!
Some recipes are worth the prep time and this is one of those recipes. I would love to prepare this and have it available for a big breakfast with family or friends. Try it with a multi-grain baguette for a nutty flavor.
I’m ready for the weekend – how about you? I hope you have a wonderful day – and thanks so much for stopping by!
Tricia
Monica says
June 18, 2014 at 12:48 amWhat a serious bounty from your garden, Tricia! That kale looks incredible. I love everything about this dish. It must not only taste amazing but give you an amazing feeling putting it on the table for your family.
Anna and Liz Recipes says
June 16, 2014 at 12:44 pmHow did this slip by? I didn't see this, my computer is definitely going on the blink and I need to get a new one. Your Strata sounds delicious, we love butternut squash so this one is perfect! Hope you had a lovely weekend!
Sue/the view from great island says
June 13, 2014 at 8:47 pmI'm so jealous of your garden, this looks wonderful, and so healthy!
Cheri Savory Spoon says
June 13, 2014 at 4:37 pmHi Tricia, I absolutely love this dish, the bold flavors of the kale and squash combined with the chunks of bread sounds wonderful. A great dish for entertaining for sure. I have about 12 kale plants this year, they are still pretty small, looking forward to meals like this. Your garden looks wonderful.
SavoringTime in the Kitchen says
June 13, 2014 at 1:17 pmGosh, this looks so good! I'm going to try and grow kale this year for the first time. Good farmers' market butternut squash won't be around for another couple of months but I'm not adverse to store bought either. This would be great for Thanksgiving too!
Chris Scheuer says
June 13, 2014 at 10:02 amI love breakfast stratas but haven't seen any this pretty or delicious looking, Tricia. Love all these ingredients. What a wonderful way to start the day. I think if would be great for lunch or dinner too.
Elzbieta Hester says
June 13, 2014 at 6:17 amLove the name, the idea and would love to eat it too! A fantastic Summer casserole…<br /><br />ela h.<br />Gray Apron
Angie Schneider says
June 13, 2014 at 3:42 amThis looks beyond delicious, Tricia. Butternut squash and kale…perfect pairing for a nutritious and delicious casserole.
[email protected] is How I Cook says
June 13, 2014 at 3:26 amI would say that your son has a pretty good gig going! How I wish my son lived down the street! What a beautiful strata! Manservant would probably eat it if I put a fried egg on it! I, though, would enjoy it just as is! Wonderful, Tricia. Have a great weekend!
scrambledhenfruit says
June 13, 2014 at 1:51 amButternut and kale are two of my favorites! My garden is just getting started this year, but kale is definitely on the "to grow" list. This looks delicious! 🙂
TLady says
June 13, 2014 at 1:35 amOh my, this looks SO GOOD!!!! Do you ever do any Diabetic Recipes? Would love some! Diabetic Eating is THE BEST to help one loose weight! 🙂
Kari Lindsay says
June 12, 2014 at 10:08 pmLove this packed full of nutrition casserole! I'm with you on the hot sauce, I hot sauce a whole lot of my food :/
Mary says
June 12, 2014 at 7:58 pmWhat a wonderful recipe – butternut squash and kale are two of our very favorite veggies – so this is perfect!<br />thanks!<br />mary
Big Dude says
June 12, 2014 at 3:43 pmThis looks delicious Tricia and packed full of health food.