Lunch: Butternut Stratas with Gruyère Recipe | MyRecipes

Recipe by Ivy Manning If you don't have individual ramekins, you can bake the strata in an 8-inch square glass or ceramic baking dish coated with cooking spray for 25 minutes.

Ingredients

8 ounces whole-wheat sourdough bread, cut into 3/4-inch cubes (about 6 cups)
Cooking spray
3 tablespoons water
1 (11-ounce) container diced peeled fresh butternut squash
1 cup 2% reduced-fat milk
1/3 cup thinly sliced green onions
1 1/2 teaspoons thinly sliced garlic
1 1/2 teaspoons minced fresh sage
1/2 teaspoon black pepper
1/2 teaspoon grated whole nutmeg
1/4 teaspoon kosher salt
6 large eggs, lightly beaten
2 ounces Gruyère cheese, shredded (about 1/2 cup)

Instructions

Preheat oven to 375 °.
Arrange bread on a baking sheet; coat with cooking spray. Bake at 375 ° for 10 minutes or until toasted, stirring once after 5 minutes. Combine 3 tablespoons water and squash in a medium microwave-safe bowl. Cover and microwave at HIGH 5 minutes or until tender. Drain. Combine bread cubes and squash in a large bowl.
Place 4 (8-ounce) ramekins on a baking sheet. Coat with cooking spray. Combine milk and next 7 ingredients (through eggs) in a bowl, stirring with a whisk. Add milk mixture to squash mixture, stirring to combine. Divide squash mixture among prepared dishes; top with cheese. Bake at 375 ° for 20 minutes or until stratas are puffed around the edges and a knife inserted in the center comes out clean, rotating the pan once after 10 minutes.

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