Butternut Squash, Sage, and Gruyere Strata
Rich, savory, and deeply comforting, this autumn-inspired strata layers roasted butternut squash, fragrant sage, and nutty Gruyère between slices of tender brioche. Baked until golden and crowned with a crisp pepita topping, it’s an elegant make-ahead dish perfect for a festive brunch or cozy holiday morning.
Directions
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Roast the Squash: Preheat the oven to 400°F. Toss the butternut squash cubes with olive oil, salt, pepper, and chopped sage. Spread in a single layer on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Remove from the oven and set aside.
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Prepare the Custard: In a medium bowl, whisk together the milk, heavy cream, eggs, nutmeg, salt, and pepper until smooth.
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Assemble the Strata: Grease a 9x9-inch baking dish or similar. Layer half of the brioche cubes on the bottom, then sprinkle half of the roasted squash and half of the Gruyère cheese. Repeat with the remaining brioche, squash, and cheese. Pour the custard evenly over the top, pressing lightly so the bread absorbs the liquid.
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Add the Topping: In a small bowl, toss the pepitas with melted butter and sprinkle over the strata.
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Bake: Reduce oven temperature to 350°F. Bake the strata uncovered for 35–40 minutes, until the custard is set, the top is golden, and the pepitas are lightly toasted.
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Serve: Let the strata rest for 5–10 minutes before slicing. Serve warm as a centerpiece for brunch or a comforting side dish.
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Chef’s Tip: This recipe is versatile—swap the squash for roasted sweet potatoes, pumpkin, or even zucchini, and use whatever hearty bread you have on hand. Add fresh herbs like thyme or rosemary for additional flavor layers.
From Shawnie's class “Autumn Harvest Brunch”
