A savory bread pudding loaded with roasted squash, Chorizo sausage, blue cheese, and fresh herbs. Perfect for breakfast or brunch!
Course: Breakfast, Brunch
Keyword: roasted squash strata, sausage strata, strata with fresh herbs, blue cheese
Author: Kathy Jollimore
1small or 1/2 large acorn squashcut into wedges, seeds removed
1tablespoonolive oilplus 2 teaspoons
2Chorizo sausagesfresh, casings removed
1/2cup35% heavy cream
2tablespoonsfresh herbsrosemary, sage, oregano
1loafrustic French breadcubed or torn into pieces
Preheat oven to 450ºF. Place the squash on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast until soft, about 20-30 minutes. Remove from oven and scrape off any charred bits. Scoop out squash from rind into a bowl. Lightly mash and season lightly with salt and pepper. Set aside.
Reduce oven temperature to 375ºF. Butter a 9x13 oven-safe baking dish and set aside.
Heat a skillet over medium heat. Add the remaining olive oil and fry the chorizo, breaking it into smaller pieces with a wooden spoon, until just cooked. Set aside.
Whisk together the eggs, cream, milk, Dijon, and fresh herbs. Season with a pinch of both salt and pepper.
Toss together the bread, mashed squash, cooked Chorizo, Parmesan, and blue cheese in the prepared baking dish. Pour the whisked egg mixture over top of the bread. Press the bread into the liquid to help absorb the liquid. Bake until the liquid is fully absorbed and the top is golden brown, about 40 min. Serve immediately.
If using day old bread, feel free to refrigerate the strata for an hour and up to overnight.