Butternut Squash and Kale Strata with Multigrain Bread from Food & Wine Magazine, February 2013

Butternut Squash and Kale Strata with Multigrain Bread from Food & Wine Magazine, February 2013

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Ingredients

  • 2½ tablespoons unsalted butter, plus more for greasing
  • 2 pounds butternut squash—peeled, seeded and cut into ½-inch dice
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium onions, thinly sliced, plus ½ small onion, finely chopped
  • ¾ pound kale, ribs discarded and leaves chopped
  • 2 garlic cloves, minced
  • Pinch of crushed red pepper
  • 2 teaspoons finely chopped thyme
  • ¼ cup all-purpose flour
  • 2½ cups milk
  • 1 cup heavy cream
  • ½ cup crème fraîche
  • 1 teaspoon sugar
  • 8 large eggs
  • One ¾-pound multigrain baguette, cut into 1-inch pieces
  • ⅓ cup freshly grated Parmigiano-Reggiano cheese
Read the whole recipe on The Mom Chef