Ingredients :
- 3/4 pound maple-flavored bacon strips
- 1 loaf ciabatta bread, cut into 1-inch cubes
- 1/4 cup butter
- 1 large onion, chopped
- 6 garlic cloves, minced
- 3 cups cubed peeled butternut squash
- 1-1/2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 1/2 cup water
- 1/4 cup chopped fresh sage
- 1-1/2 cups shredded cheddar cheese
- 1 cup crumbled Gorgonzola cheese
- 9 large eggs, lightly beaten
- 1-1/2 cups heavy whipping cream
- 1 cup 2% milk
- 1 teaspoon Italian seasoning
- FRIED SAGE LEAVES:
- 1/4 cup butter
- 1/2 cup fresh sage leaves
- Maple syrup
Directions :
- Preheat oven to 400°. Arrange bacon strips in a single layer in a 15x10x1-in. baking pan. Bake until crisp, 15-18 minutes. Remove bacon to paper towels to drain, reserving drippings in pan. Add bread cubes to dripping; toss to coat. Bake until lightly browned, 6-8 minutes, turning occasionally.
- In a large skillet, melt butter over medium-high heat. Add onion; cook and stir until softened, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in squash, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until squash starts to soften, 6-8 minutes. Add 1/2 cup water; cover and cook until squash is tender, 5-7 minutes, stirring occasionally. Stir in sage.
- Arrange bread cubes in a greased 13x9-in. baking dish. Top with bacon and the squash mixture; toss gently to combine. Sprinkle with cheddar and Gorgonzola. Whisk eggs, cream, milk, Italian seasoning, and the remaining 1 teaspoon salt and 1/2 teaspoon pepper; slowly pour over bread mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 50-55 minutes.
- Meanwhile, for fried sage leaves, in a small skillet, melt butter over medium-high heat. Stir until butter is lightly browned; skim off foam. Add sage leaves; fry until just crispy, 1-2 minutes. Remove sage to paper towels to drain. Serve strata with fried sage and maple syrup.
