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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Overnight Butternut & Bacon Strata   
    Categories: Pork, Breads, Squash, Cheese, Dairy   
         Yield: 12 servings   
       
        12 oz Maple smoked bacon slices   
        16 oz Loaf ciabatta bread; in 1"   
              - cubes   
       1/4 c  Butter   
         1 lg Onion; chopped   
         6 cl Garlic; minced   
         3 c  Peeled butternut squash; in   
              - 1/2" cubes   
     1 1/2 ts Salt; divided   
         1 ts Pepper; divided   
       1/2 c  Water   
       1/4 c  Chopped fresh sage   
     1 1/2 c  Shredded Cheddar cheese   
         4 oz Crumbled Gorgonzola cheese   
         9 lg Eggs; lightly beaten   
     1 1/2 c  Heavy whipping cream   
         1 c  Milk   
         1 ts Italian seasoning   
      
   MMMMM---------------------FRIED SAGE LEAVES--------------------------   
       1/4 c  Butter   
       1/2 c  Fresh sage leaves   
              Syrup   
       
     Set oven @ 400ºF/205ºC.   
        
     Arrange bacon slices in a single layer in a 15" X 10" X   
     1" 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 of water; cover and cook until squash is tender,   
     5-7 minutes, stirring occasionally. Stir in sage.   
        
     Arrange bread cubes in a greased 13" X 9" baking dish.   
     Top with bacon and squash mixture; toss gently to   
     combine. Sprinkle with cheddar and Gorgonzola. Whisk   
     eggs, cream, milk, Italian seasoning, 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.   
     Bake, uncovered, @ 350ºF/175ºC until a knife inserted in   
     the center comes out clean, 50-55 minutes.   
        
     Meanwhile, in a small skillet melt butter over   
     medium-high heat. Stir until butter turns light brown,   
     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 syrup.   
        
     Pamela Gelsomini, Wrentham, Massachusetts   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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