Swiss Chard & Squash Strata (Egg Casserole)

While this may seem like an elevated egg casserole, it will be loved just the same. With added Swiss chard and squash, this egg strata could not feel more appropriate for fall!

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INGREDIENTS

1 whole delicata squash (approximately 1 lb)
1 lb bacon
2 tbsp bacon oil
3/4 cup diced onion
1 bunch (approx. 11 oz) Swiss chard, leaves removed from stems, stems diced, and leaves chopped
2 cups whole milk
3/4 cup heavy cream
9 large eggs
1 tsp pepper
1 1/2 tsp salt
2 tsp Dijon mustard
1/2 tsp nutmeg
8 cups 1/2-inch cubed challah bread (about 11 oz)
4 oz shredded Gouda

INSTRUCTIONS

Preheat oven to 425°F.

Remove the stem and slice the delicata squash in half lengthwise. Remove the seeds and pith. Slice each half into ¼-inch slices and lay on a baking sheet. Drizzle with 1 tbsp olive oil, 1 ½ tsp salt, and 1 tsp black pepper. Roast in the preheated oven until golden and tender, 18-25 minutes. Remove from the oven and set aside.

While the squash is roasting, cook the bacon in a large skillet in two batches until browned and crisp. Remove all the bacon oil and add 2 tbsp back to the skillet. With the skillet over medium heat, add the onion and Swiss chard stems with 1 tsp salt and 1 tsp black pepper and sauté until the onion is translucent and the Swiss chard stems are tender, 4-6 minutes. Add the chopped Swiss chard leaves and sauté until wilted, 6-8 minutes. Remove from the heat and cool.

In a large bowl, combine the milk, cream, and eggs. Whisk to combine and break up the eggs. Add the pepper, salt, mustard, and nutmeg. Whisk and set aside.

In a 9×13 baking dish, arrange the cubed bread with the prepared squash, bacon, Swiss chard mixture, and cheese. Evenly distribute all the components and pour the custard over the top slowly to make sure each cube of bread receives some custard. Cover and place in the refrigerator for at least 1 hour or up to 8 hours.

When ready to bake, preheat the oven to 350°F. Place the strata in the preheated oven and bake until the top is golden and the casserole is puffed and just slightly jiggly in the center, 50-75 minutes. Remove from the oven and cool for 10 minutes before serving.

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