MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Overnight Butternut & Bacon Strata
Categories: Pork, Breads, Squash, Cheese, Dairy
Yield: 12 servings

12 oz Maple smoked bacon slices
16 oz Loaf ciabatta bread; in 1"
- cubes
1/4 c Butter
1 lg Onion; chopped
6 cl Garlic; minced
3 c Peeled butternut squash; in
- 1/2" cubes
1 1/2 ts Salt; divided
1 ts Pepper; divided
1/2 c Water
1/4 c Chopped fresh sage
1 1/2 c Shredded Cheddar cheese
4 oz Crumbled Gorgonzola cheese
9 lg Eggs; lightly beaten
1 1/2 c Heavy whipping cream
1 c Milk
1 ts Italian seasoning

MMMMM---------------------FRIED SAGE LEAVES--------------------------
1/4 c Butter
1/2 c Fresh sage leaves
Syrup

Set oven @ 400ºF/205ºC.

Arrange bacon slices in a single layer in a 15" X 10" X
1" baking pan. Bake until crisp, 15-18 minutes. Remove
bacon to paper towels to drain, reserving drippings in
pan. Add bread cubes to dripping; toss to coat. Bake
until lightly browned, 6-8 minutes, turning
occasionally.

In a large skillet, melt butter over medium-high heat.
Add onion; cook and stir until softened, 3-5 minutes.
Add garlic; cook and stir 1 minute longer. Stir in
squash, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook
and stir until squash starts to soften, 6-8 minutes. Add
1/2 cup of water; cover and cook until squash is tender,
5-7 minutes, stirring occasionally. Stir in sage.

Arrange bread cubes in a greased 13" X 9" baking dish.
Top with bacon and squash mixture; toss gently to
combine. Sprinkle with cheddar and Gorgonzola. Whisk
eggs, cream, milk, Italian seasoning, remaining 1
teaspoon salt and 1/2 teaspoon pepper; slowly pour over
bread mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, @ 350ºF/175ºC until a knife inserted in
the center comes out clean, 50-55 minutes.

Meanwhile, in a small skillet melt butter over
medium-high heat. Stir until butter turns light brown,
skim off foam. Add sage leaves, fry until just crispy,
1-2 minutes. Remove sage to paper towels to drain. Serve
strata with fried sage and syrup.

Pamela Gelsomini, Wrentham, Massachusetts

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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