Eggless Strata With Butternut, Sausage, Kale And Fo

Name: Eggless Strata With Butternut, Sausage, Kale And Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash; 1/3 pound pork sausage (I used a simple salt-and-pepper blend); 1 shallot, thinly sliced; 1/2 cup white wine; 2 large bundles of kale, ribs removed, chopped; 3 thick-cut slices of day-old, hard-crusted bread; 1 pint good chicken stock (preferably homemade), or more if needed; 1 pint shredded fontina; Olive oil (as needed); Salt and pepper (to taste); Butter to grease gratin dish

Servings: persons

1 small butternut squash
1/3 pound pork sausage (I used a simple salt-and-pepper blend)
1 shallot, thinly sliced
1/2 cup white wine
2 large bundles of kale, ribs removed, chopped
3 thick-cut slices of day-old, hard-crusted bread
1 pint good chicken stock (preferably homemade), or more if needed
1 pint shredded fontina
Olive oil (as needed)
Salt and pepper (to taste)
Butter to grease gratin dish

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.
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.
3
In the same pan, add the kale and season with salt. Let the kale cook down, remove from pan, and allow to cool.
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.
5
Add the cooled squash, sausage, and kale to the bread and mix. Add the fontina, reserving a generous handful, and toss everything together.
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.
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.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small butternut squash, 1/3 pound pork sausage (I used a simple salt-and-pepper blend), 1 shallot, thinly sliced, 1/2 cup white wine, and more.

Yes, Eggless Strata With Butternut, Sausage, Kale And Fontina falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggless Strata With Butternut, Sausage, Kale And Fontina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions