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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I found this in a pile of papers. I don't remember where it came from, or if I've even tried this one. I am posting it here for safekeeping. Prep time does not include refrigeration time. Ingredients:
4 slices cracked whole wheat bread |
2 cups peeled and sliced butternut squash |
8 ounces sharp cheddar cheese, grated |
2 tablespoons butter, melted |
1 1/2 cups milk |
3 eggs |
1/4 cup minced onion |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
cayenne pepper |
Directions:
1. Butter a 9-inch baking dish. Line the dish with bread slices.
2. Bring a large pot of salted water to a boil. add the squash to the boiling water and boil for 3 to 5 minutes, until tender. Drain, plunge the squash into cold water to stop the cooking, drain again.
3. Combine squash, cheese and butter in a large mixing bowl. Toss to mix. Layer on top of the bread.
4. In a medium size mixing bowl, beat together the milk, eggs, onion, salt, dry mustard and cayenne to taste. Pour over the squash.
5. Refrigerate for a least 1 hour or up to overnight.
6. Preheat oven to 350.
7. Bake the strata for 40 - 50 minutes, until it is puffed, set and browned.
8. Let stand for about 5 minutes before serving.
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