Butternut Squash and Kale Strata with Multigrain Bread
- ACTIVE: 1 HR
- TOTAL TIME: 3 HRS
- SERVINGS: 8 to 10
A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
- 2 1/2 tablespoons unsalted butter, plus more for greasing
- 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 medium onions, thinly sliced, plus 1/2 small onion, finely chopped
- 3/4 pound kale, ribs discarded and leaves chopped
- 2 garlic cloves, minced
- Pinch of crushed red pepper
- 2 teaspoons finely chopped thyme
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1 cup heavy cream
- 1/2 cup crème fraîche
- 1 teaspoon sugar
- 8 large eggs
- One 3/4-pound multigrain baguette, cut into 1-inch pieces
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 425° and butter a 9-by-13-inch baking dish. On a rimmed baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until the squash is just tender. Reduce the oven temperature to 325°.
- Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the sliced onions, season with salt and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape the onions into a bowl.
- In the same skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the kale, garlic, crushed red pepper and 1 teaspoon of the thyme and season with salt. Cook over moderately high heat, tossing, until the kale is wilted and just tender, about 5 minutes. Scrape the kale into the bowl with the cooked onions.
- In a medium saucepan, melt the 2 1/2 tablespoons of butter. Add the chopped onion and the remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add the flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of the milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from the heat and whisk in the cream, crème fraîche, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 1/2 cups of milk. Let the béchamel cool.
- Beat the eggs into the cooled béchamel in the saucepan. Pour into a bowl, add the bread and the vegetables and mix well. Pour the strata mixture into the prepared baking dish and let stand for 30 minutes, pressing down the bread occasionally.
- Bake the strata for 55 minutes to 1 hour, until almost set. Increase the oven temperature to 475°. Sprinkle the Parmigiano on the strata and bake for about 10 minutes more, until the top is lightly browned. Let the strata stand for 15 minutes before serving.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.