Wednesday, August 24, 2011

20 Dinners, 1 Day: Butternut Squash and Spinach Strata


I know, I didn't know what a strata was either.  I had to look it up.  It's just a layered dish that usually has egg, cheese and bread.  I'm guessing it is called strata since strata means layers of something, like rock.

This dish was pretty good.  I wouldn't say that it was my favorite, but that's because I'm not the fondest of eggs.  If you like things like quiche or fritattas, you will like this one.    I do have to say that I loved the flavor of the butternut and spinach.  And it was extra good the next day, after the bread and cheese had time to really settle.  I'd almost say that you might want to make this the night before and really warm it up in the oven at dinnertime.

I'd say this dish could've used a bit of garlic and maybe even a bit of heat, like a shaking of red pepper flakes.  But I'm going to post it in its original form and let you decide.  After all, not everyone has an eggy aversion like I do and might like it, as is.

We don't eat white bread (I know, Jimi hates it with a vengeance), so I just bough some cheap $.79 loaf of bread.  It was ok, but I think next time I will use a nice french bread or something with some more flavor.  Hmmmm... that might be a good place to throw in some garlic oil or minced garlic. 

A neat trick to squeeze the liquid out of the spinach is to put it on a dinner plate, place another plate on top and then press the plates together over the sink. 


Butternut Squash and Spinach Strata

4 cups (4 oz.) torn white sandwich bread
1 tablespoon olive oil
2 cups Roasted Squash, coarsely chopped
1 1/2 cups shredded monterey jack 
1 lb. frozen spinach, thawed and squeezed dry (see tip above)
6 large eggs
1 1/2 cups whole milk
salt and pepper


In 8-inch square baking dish, toss together the bread and olive oil.  Top with squash; sprinkle with 3/4 cup of cheese.  Add spinach and remaining 3/4 cup cheese in layers.  In bowl, beat eggs, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper with fork.  Pour into baking dish; let stand 10 minutes while you preheat oven to 400 degrees.  Bake until set in center, 40 to 45 minutes.  Let cool for 5 minutes before serving.

2 comments:

Anonymous,  August 27, 2011 at 3:19 PM  

I was excited that you posted this recipe, I have a butternut squash plant growing in the backyard that is producing a ton, so we are desperate for something new. Can't wait to try this!

Melissa August 28, 2011 at 9:40 AM  

Let me know how you liked it!

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