Butternut Squash and Tomato Strata

Name: Butternut Squash and Tomato Strata | Asda Good Living
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: 350g Cook by Asda Frozen Butternut Squash Chunks; 2 tbsp olive oil; 2 tsp Asda Fresh & Earthy Thyme leaves, roughly chopped, plus extra to serve; 2 medium red onions, thinly sliced; 1 tbsp light brown sugar; 75g extra mature cheddar cheese; 150g pack Asda Crisp & Earthy Unwashed Sliced Curly Kale, washed and patted dry; 6 large eggs; 500ml whole milk; 2 tsp Dijon mustard; ¼ tsp ground nutmeg; a little softened butter, for greasing; 8 slightly stale slices The Bakery at Asda Soft White Medium Sliced Bread; 250g Asda Extra Special Aromatico Tomatoes

This savoury American bread bake has veg and sticky onions. Great for brunch and beyond.

By Asda Good Living,30th September 2024

Cook: 1 Hour 25 Mins

Serves: 6

Price: £1.21 per serving

Nutritional Information

Each 305g serving contains

Energy
1711kj
409kcal

20%

Fat
19.8g

Med
28%

Saturates
7.6g

High
38%

Sugars
14.9g

Low
17%

Salt
1.25g

Med
21%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
561kj/134kcal

Ingredients

350g Cook by Asda Frozen Butternut Squash Chunks

2 tbsp olive oil

2 tsp Asda Fresh & Earthy Thyme leaves, roughly chopped, plus extra to serve

2 medium red onions, thinly sliced

1 tbsp light brown sugar

75g extra mature cheddar cheese

150g pack Asda Crisp & Earthy Unwashed Sliced Curly Kale, washed and patted dry

6 large eggs

500ml whole milk

2 tsp Dijon mustard

¼ tsp ground nutmeg

a little softened butter, for greasing

8 slightly stale slices The Bakery at Asda Soft White Medium Sliced Bread

250g Asda Extra Special Aromatico Tomatoes

Method

Preheat the oven to 220°C/200°C fan/gas 7. Add the butternut squash to a large baking tray with 1 tbsp oil and 1 tsp chopped thyme. Season with salt and pepper then toss and spread out across the tray. Roast for 20–25 mins, turning halfway, until golden brown and tender, or pop them into the air fryer at 190°C for 15–20 mins.

Meanwhile, add the remaining oil to a large frying pan with the sliced onions. Fry over a low-medium heat for 20 mins, stirring occasionally until really soft. Stir in the sugar and cook for 2–3 mins more until caramelised then, off the heat, stir in ½ of the cheese. Meanwhile, wash the kale then tip straight into another frying pan and cook for 2 mins until wilted. Tip the kale into a colander to drain away any remaining water.

Whisk the eggs, milk, mustard, nutmeg, remaining 1 tsp thyme and seasoning. Cut each bread slice in half to make 2 triangles.

Use the butter to lightly grease a 20 x 30cm baking dish. Add a layer of bread to cover the base, followed by scatterings of caramelised onions, kale, roasted squash chunks and whole tomatoes. Keep layering roughly, so the bread slices overlap a bit, until you finish with a final scattering of the veg. Evenly pour over the milk mixture and top with the remaining cheese. Cover and chill for at least 1 hr or overnight.

Preheat the oven to 180°/160°C fan/gas 4. Bake the strata for 40–45 mins, until deep golden brown, slightly puffed and set. Poke a knife into the centre to check it is cooked, if there is still runny egg mix then return to the oven for 5 mins. Once cooked, leave to stand for 15 mins (it will firm up as it cools).

Scatter with extra fresh thyme, if you like, then serve. Great with a green salad.