Lunch: Butternut Squash and Kale Strata with Multigrain Bread

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.

This recipe includes superfoods such as:

Kale

Ingredients

2 1/2 tbsp. unsalted butter
butter
2 lb. butternut squash
1/4 c. extra-virgin olive oil
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 1/2 medium onions
1/2 small onion
3/4 lb. kale
2 clove garlic
1 pinch crushed red pepper
2 tsp. finely chopped thyme
1/4 c. all-purpose flour
2 1/2 c. milk
1 c. heavy cream
1/2 c. Crème fraîche
1 tsp. sugar
8 large eggs
1 lb. multigrain baguette
1/3 c. Parmigiano-Reggiano cheese

Instructions

Preheat oven to 425 degrees F and butter a 9- by- 13-inch baking dish. On a rimmed baking sheet, toss squash with 2 tablespoons of olive oil and season with salt and pepper. Bake for about 25 minutes, tossing once, until squash is just tender. Reduce oven temperature to 325 degrees F.
Meanwhile, in a large skillet, heat 2 tablespoons of oil. Add sliced onions, season with salt, and cook over moderately low heat, stirring occasionally, until golden, about 25 minutes. Scrape onions into a bowl.
In same skillet, heat remaining 1 tablespoon of olive oil until shimmering. Add kale, garlic, crushed red pepper, and 1 teaspoon of thyme and season with salt. Cook over moderately high heat, tossing, until kale is wilted and just tender, about 5 minutes. Scrape kale into bowl with cooked onions.
In a medium saucepan, melt 2 1/2 tablespoons of butter. Add chopped onion and remaining 1 teaspoon of thyme and cook over moderately low heat, stirring, until softened, 5 minutes. Add flour and cook over moderate heat, whisking constantly, until a light golden paste forms, 3 minutes. Whisk in 1 cup of milk and cook, whisking, until very thick and no floury taste remains, 8 to 10 minutes. Remove from heat and whisk in cream, crème fraîche, sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper, and remaining 1 1/2 cups of milk. Let béchamel cool.
Beat eggs into cooled béchamel in saucepan. Pour into a bowl, add bread and vegetables, and mix well. Pour strata mixture into prepared baking dish and let stand for 30 minutes, pressing down bread occasionally.
Bake strata for 55 minutes to 1 hour, until almost set. Increase oven temperature to 475 degrees F. Sprinkle Parmigiano on strata and bake for about 10 minutes more, until top is lightly browned. Let strata stand for 15 minutes before serving. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

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