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1
Preheat oven to 400u00b0 F. Peel butternut, remove the seeds, and chop into 1-inch cubes. Toss with olive oil, salt, and pepper, and roast for 40 minutes, until cooked through and golden. Allow to cool.
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2
In a saute pan, brown the sausage, breaking it up into bite-sized chunks. When it is nearly cooked, add the shallot and cook for about a minute before deglazing the pan with the white wine. Let the wine cook down, and remove the sausage mixture from the pan. Allow to cool.
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3
In the same pan, add the kale and season with salt. Let the kale cook down, remove from pan, and allow to cool.
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4
Cut the bread into large chunks, about 1 1/2-inch cubes. Add them to a large bowl and ladle the chicken stock over top. Let the bread soak up the chicken stock, adding more if needed. The bread should be fully saturated with the stock.
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5
Add the cooled squash, sausage, and kale to the bread and mix. Add the fontina, reserving a generous handful, and toss everything together.
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6
Reduce oven heat to 350u00b0 F. Butter a gratin dish and add the strata mixture. Sprinkle the remaining fontina over top. Cover with tinfoil and bake for 30 minutes.
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7
Remove foil and turn on the broiler. Cook under the broiler for 2 to 5 minutes, watching VERY CAREFULLY to make sure it doesn't burn. When the top is golden, remove from oven and serve.
