Butternut Strata with Gruyere

Deck the halls with boughs of holly, 

Fa la la la la, la la la la.

It’s a tradition of ours to take the Monday after Thanksgiving off work so that we can spend the day decorating our house and getting into the Christmas spirit after a busy Thanksgiving weekend.  So while I’m busy placing the ornaments just perfectly and watching Elf for the 19th time, here is a recipe that I hope you’ll try really soon.

Butternut squash has been “my” vegetable this season.  I mean, I’ve always liked butternut squash, but this year I seem to be loving it.  It’s seriously been on my grocery list for the past five weeks.

Butternut Strata with Gruyere with  is not only meatless but it’s wallet-friendly.  And it comes together in about 30 minutes.

Strata is basically a savory French toast and this one would be perfect for brunch or dinner.

Bread cubes (I used gluten-free) are toasted in the oven for about 10 minutes and then mixed with milk, eggs, steamed butternut squash, fresh sage, green onions,  garlic, salt, pepper and fresh nutmeg.  The entire strata is topped with shredded Gruyere.  You could totally bake these in individual ramekins or you could do like I did and bake in one larger baking dish (8 x 8) for about 25 minutes.

The end result is so comforting and the flavors of fall are in each and every bite.

What’s your favorite fall vegetable?


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