Arrange bread on a baking sheet; coat with cooking spray. Bake at 375° for 10 minutes or until toasted, stirring once after 5 minutes. Combine 3 tablespoons water and squash in a medium microwave-safe bowl. Cover and microwave at HIGH 5 minutes or until tender. Drain. Combine bread cubes and squash in a large bowl.
Place 4 (8-ounce) ramekins on a baking sheet. Coat with cooking spray. Combine milk and next 7 ingredients (through eggs) in a bowl, stirring with a whisk. Add milk mixture to squash mixture, stirring to combine. Divide squash mixture among prepared dishes; top with cheese. Bake at 375° for 20 minutes or until stratas are puffed around the edges and a knife inserted in the center comes out clean, rotating the pan once after 10 minutes.
I baked this in an 8x8 dish. The directions stated 25 minute bake time for that dish but I found it needed longer to firm up in the center. I ended up baking it closer to 40 minutes. Served with fruit and salad. Nice!
We loved this. I followed the recipe exactly except that I used 1/4 cup egg substitute for one of the eggs and baked the dish in 8x8 pan. Husband at two servings, I had one, and that left one for lunch the next day (when it was even better). Delicious with fresh asparagus on the side.
Hello! This dish did not work out for me. There seemed to be too much bread and the squash needed more time in the microwave. I also think the cheese should have been whipped into the eggs. I mistakenly added it to the top layer. I might try this again but the ingredients really did not combine for me.
Wow, this was good. Crunchy texture on top with soft slightly sweet butternut. The nutmeg is classic with Gruyere. You can sub Swiss cheese to keep this recipe budget friendly. I couldn't find whole wheat sourdough bread so I used regular sourdough. Otherwise, I wouldn't change a thing. Great leftover for lunch. My husband didn't even miss the meat.
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