Butternut Stratas with Gruyère

5 Reviews
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Photo: Jennifer Causey; Styling: Missie Neville Crawford
Yield
Serves 4 (serving size: 1 strata)
By Ivy Manning
November 2015
RECIPE BY Cooking Light

If you don't have individual ramekins, you can bake the strata in an 8-inch square glass or ceramic baking dish coated with cooking spray for 25 minutes.

Ingredients

  • 8 ounces whole-wheat sourdough bread, cut into 3/4-inch cubes (about 6 cups)
  • Cooking spray
  • 3 tablespoons water
  • 1 (11-ounce) container diced peeled fresh butternut squash
  • 1 cup 2% reduced-fat milk
  • 1/3 cup thinly sliced green onions
  • 1 1/2 teaspoons thinly sliced garlic
  • 1 1/2 teaspoons minced fresh sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon grated whole nutmeg
  • 1/4 teaspoon kosher salt
  • 6 large eggs, lightly beaten
  • 2 ounces Gruyère cheese, shredded (about 1/2 cup)

Nutritional Information

  • Calories 403
  • Fat 14.3g
  • Satfat 6.2g
  • Monofat 4.7g
  • Polyfat 2.2g
  • Protein 23g
  • Carbohydrate 46g
  • Fiber 3g
  • Cholesterol 299mg
  • Iron 4mg
  • Sodium 598mg
  • Calcium 332mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

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Ratings & Reviews

ElizabethinMN
December 06, 2015
update: I made it again and used more sage and more nutmeg. I (and company) enjoyed it for sure. 

Very filling tasty recipe

Christine
February 23, 2017
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! 

Delicious dish

patricia
April 16, 2016
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.

Lovely

jsakash
December 06, 2015
They were delicious (I will use a bit more sage next time though), and are delightful show pieces for company too! 

Good

Lisajane
December 14, 2016
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.

Need to try again....

brighteyes8
October 24, 2016
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.

Yummy combination

EllenDeller
April 18, 2016
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.