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Butternut Squash and Kale Strata

A hearty and flavorful strata perfect for any meal of the day!
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Breakfast, Brunch
Cuisine: American
Keyword: butternut squash, casserole, kale
Servings: 8 -10 servings
Calories: 532kcal
Author: Tricia


  • 2 ½ tablespoons unsalted butter
  • 2-3 pound butternut squash peeled, seeded and cut into ½ inch dice
  • ¼ cup plus 1 tablespoon extra virgin olive oil
  • sea salt and freshly ground pepper
  • 2 large red onions thinly sliced
  • ½ small sweet onion finely chopped
  • ¾ pound kale ribs discarded and leaves chopped
  • 2 garlic cloves minced
  • ½ teaspoon crushed red pepper
  • 2 teaspoons finely chopped fresh thyme
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 cup heavy cream
  • ½ cup creme fraiche or sour cream
  • 1 teaspoon sugar
  • 8 large eggs, lightly beaten
  • 1 baguette cut into 1-inch pieces
  • cup freshly grated Parmigiano-Reggiano cheese


  • Preheat oven to 425°F. 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°F.
  • 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 ½ 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°F. 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.


  • 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
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 532kcal | Carbohydrates: 45g | Protein: 17g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 405mg | Potassium: 894mg | Fiber: 4g | Sugar: 9g | Vitamin A: 17304IU | Vitamin C: 79mg | Calcium: 335mg | Iron: 4mg