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  Fresh sage; chopped
 1 1/2 c  Cheddar cheese; shredded
     4 oz Gorgonzola cheese; crumbled
     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 @ 400 F/205 C.

 Arrange bacon slices in a single layer in a 15x10x1" 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 ts salt and 1/2 ts
 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 to
 7 minutes, stirring occasionally. Stir in sage.

 Arrange bread cubes in a greased 13x9" 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 ts salt, and 1/2 ts pepper; slowly pour over bread
 mixture. Cover and refrigerate overnight.

 Remove from the refrigerator 30 minutes before baking. Bake,
 uncovered, @ 350 F/175 C 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.

 Recipe by Pamela Gelsomini, Wrentham, Massachusetts

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM