Butternut Squash Strata
Prep time
Cook time
Total time
An easy fall recipe full of taste, colour and aroma!
Yield: 1 round 28cm diameter mould
  • 1 butternut squash ( 640gr of net weight)
  • 2 tbsp olive oil
  • 2 fresh rosemary bough
  • 1 garlic glove
  • sea salt
  • 1 loaf rustic bread (350gr)
  • 6 eggs
  • 500ml milk
  • 10gr of fresh sage
  • 450gr sausage
  • 225gr cheddar cheese grated
  • 200gr regato cheese grated
  1. Preheat the oven at 180 degreed Celsius.
  2. Cut the butternut squash in two using a extra sharp knife and being extra cautious.
  3. Using a spoon clear the butternut squash.
  4. .
  5. Cut it in four and using a high quality peeler, clean the butternut squash.
  6. Cut it in small cubes.
  7. In a small oven pan toss the butternut squash, the olive oil, the rosemary, sea salt, garlic, mix and bake for about 25 minutes until lightly tender while mixing the cubes every 5 minutes for even baking.
  8. In the meanwhile, slice the bread in small cubes.
  9. In a large bowl beat the eggs and mix in the milk.
  10. Cook the sausage cut in small pieces
  11. In a round silicon mould place bread cubes in the bottom. Above them place squash cubes, sage and sausage and keep layering ending with bread cubes. Pour in the egg mixture and spread the cheese.
  12. Bake for appoximately 30 minutes until the cheese melts. Do not open the oven while baking.
  13. Let it cool for about 15 minutes and remove from the mould.
If using a detouchable mould make sure it doesn't lick and grease the edges and bottom.
Initial recipe here.
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2018/10/pumpkin-strata.html