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Overnight Butternut & Bacon Strata

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 1 hour + chilling Bake: 50 min.

Makes

12 servings

Updated: May. 17, 2024
I created this overnight strata for a bridal brunch and even the hairdressers and make-up artists were begging me for the recipe! It's the perfect blend of savory, sweet and salty. You could use another variety of winter squash like acorn or delicata. —Pamela Gelsomini, Wrentham, Massachusetts
Overnight Butternut & Bacon Strata
Overnight Butternut & Bacon Strata Recipe photo by Taste of Home
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Ingredients

  • 3/4 pound maple-flavored bacon strips
  • 1 loaf (16 ounces) ciabatta bread, cut into 1-inch cubes
  • 1/4 cup butter
  • 1 large onion, chopped
  • 6 garlic cloves, minced
  • 3 cups cubed peeled butternut squash (1/2-inch cubes)
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 1/2 cup water
  • 1/4 cup chopped fresh sage
  • 1-1/2 cups shredded cheddar cheese
  • 1 cup (4 ounces) crumbled Gorgonzola cheese
  • 9 large eggs, lightly beaten
  • 1-1/2 cups heavy whipping cream
  • 1 cup 2% milk
  • 1 teaspoon Italian seasoning
  • FRIED SAGE LEAVES:
  • 1/4 cup butter
  • 1/2 cup fresh sage leaves
  • Maple syrup

Directions

  1. Preheat oven to 400°. Arrange bacon strips in a single layer in a 15x10x1-in. baking pan. Bake until crisp, 15-18 minutes. Remove bacon to paper towels to drain, reserving drippings in pan. Add bread cubes to dripping; toss to coat. Bake until lightly browned, 6-8 minutes, turning occasionally.
  2. In a large skillet, melt butter over medium-high heat. Add onion; cook and stir until softened, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in squash, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until squash starts to soften, 6-8 minutes. Add 1/2 cup of water; cover and cook until squash is tender, 5-7 minutes, stirring occasionally. Stir in sage.
  3. Arrange bread cubes in a greased 13x9-in. baking dish. Top with bacon and squash mixture; toss gently to combine. Sprinkle with cheddar and Gorgonzola. Whisk eggs, cream, milk, Italian seasoning, remaining 1 teaspoon salt and 1/2 teaspoon pepper; slowly pour over bread mixture. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 50-55 minutes.
  5. Meanwhile, in a small skillet melt butter over medium-high heat. Stir until butter turns light brown, skim off foam. Add sage leaves, fry until just crispy, 1-2 minutes. Remove sage to paper towels to drain. Serve strata with fried sage and maple syrup.

Nutrition Facts

1 piece: 547 calories, 39g fat (19g saturated fat), 226mg cholesterol, 988mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 19g protein.