Butternut Stratas with Gruyère

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! 

I enjoyed this but as with many Cooking Light recipes I felt it needed more salt. I would double or triple the specified 1/4 teaspoon.

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.

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.

update: I made it again and used more sage and more nutmeg. I (and company) enjoyed it for sure.