BUTTERNUT SQUASH AND KALE STRATA

Ingredients

• ​6 cups cubed peeled butternut squash (1/2 inch)
• 3 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 8 large eggs
• 1/4 cup milk (2%)
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 8 cups day-old French bread cubes (1 inch)
• 8 slices thick bacon, chopped
• 1/2 cup diced leeks (white portion only)
• 1/2 cup diced shallots
• 8 cups coarsely chopped kale
• 3 1/2 cups shredded cheddar cheese

Directions

1. Preheat oven to 400°F.
2. Combine squash, oil, 1/2 tsp salt and 1/2 tsp pepper in a large bowl; toss until squash is coated.
3. Place squash in a single layer in a parchment paper-lined large rimmed baking sheet.
4. Bake, uncovered, until squash is tender, about 25 - 30 minutes; set aside.
5. In a large bowl, whisk together eggs and milk until blended. Stir in rosemary, sage, 1/2 tsp salt and 1/2 tsp pepper. Add bread cubes and stir gently to combine. Let stand for 30 minutes. Meanwhile, add bacon to a Dutch oven over medium heat; cook, uncovered, stirring occasionally, until browned and crisp. Remove from heat.
6. Remove bacon with a slotted spoon. Drain bacon on paper towels; set aside. Drain off all but 3 tbsp fat from pan.
7. Return pan to medium heat. Add leeks and shallots; sauté until softened, about 3 minutes.
8. Add kale and sauté for 2 minutes. Remove from heat.
9. Return bacon to pan and stir to combine; set aside.
10. To assemble strata, place half of squash in a greased 9x13 inch baking dish. Spoon half of bread mixture on top. Top with half of kale mixture. Sprinkle with half of cheese.
11. Repeat layering with remaining ingredients. Cover and refrigerate overnight.
12. Remove baking dish from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat oven to 350°F.
13. Bake, covered, for 20 minutes.
14. Uncover and continue baking until a knife inserted in centre comes out clean, 25 -30 minutes.
15. Let stand for 5 minutes before serving.