Butternut Squash & Fennel Strata

The streets are soaked. Our carpet seems to be waterlogged. The windowpanes outside are flecked with rain. Olive, our dog, is perpetually wet. It's been raining for a week straight. I'm not complaining. I love rain, but most Californians don't. They have no clue what to do with themselves when it rains. It's apocalyptic. Where's the sun!? Why has it forsaken us!? The rain took such a toll I was even given a day off due to "weather." After wallowing in the couch for far too long I peeled myself off & made something. A strata. That is, an egg-y, cheese-y casserole of sorts. I gushed over eggs before. So I won't do it again. Well, I won't do it much. I'll just say, try this one.


Butternut Squash & Fennel Strata, for 6 - 8
adapted from Smitten Kitchen & Gourmet
1 small butternut squash, peeled, cubed & boiled
1 large bulb fennel, sliced finely
1 large onion, finely chopped
3 tbsp. unsalted butter
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. freshly grated nutmeg
1 small loaf French or Italian bread, cubed in 1-inch cubes
2 c. coarsely grated Manchego
1 c. finely grated parmesan
1 c. milk
9 large eggs
2 tbsp. Dijon mustard


Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper & nutmeg and continue cooking for one minute. Stir in fennel & pre-cooked* butternut squash & sauté a moment longer. Remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes, one-third of squash/fennel mixture and one-third of each cheese. Repeat layering twice with remaining bread, veggies & cheese.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl & pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

*To pre-cook the butternut squash, peel it & cut it into 1" or so cubes. Boil in water or chicken stock for 7 - 9 minutes, or until fork tender.

One year ago today: Spiked Cauliflower Macaroni & Cheese