Butternut Squash Kale Strata

Hearty and healthy and oh-so-delicious addition to any bruch or holiday buffet. 


  • 2 + 2 tablespoons extra virgin olive oil
  • 1 (20 oz.) package of Olivia's Organics Butternut Squash - cut into 1 inch cubes
  • Salt and pepper - to taste
  • 1 onion - chopped
  • 2 cups packed Olivia's Organics Baby Kale - chopped
  • 2 teaspoons fresh sage - chopped (or 1 teaspoon dried)
  • 1 teaspoon dried thyme
  • 3 tablespoons unsalted butter
  • 3 tablespoons soy flour
  • 2 cups unsweetened almond milk
  • 1 (14 oz.) can coconut milk
  • 8 large eggs
  • 1 whole grain baguette - cut into cubes
  • 1/4 cup freshly grated Parmesan cheese


  • Preheat oven to 450 degrees F.
  • Toss the butternut squash with 2 tablespoons of the oil, season with salt and pepper and place on a sheet pan. Roast for 30 minutes, turning once. 
  • In a sauté pan, add 2 tablespoons of olive oil and cook the onion for 5 minutes. Add the kale, sage and thyme, cooking until kale is wilted. 
  • In a pot, melt the butter and stir in the flour. Stir and cook for a few minutes until thick and slightly browned. Mix in both the almond and coconut milk until sauce is smooth. Let cool. 
  • Lower the oven to 350 degrees F.
  • In a large bowl, whisk the eggs and mix with the cooled sauce. Add in the roasted squash, kale and bread cubes. Combine well. Place into a 13 x 9 buttered casserole dish, sprinkle with Parmesan and bake for approximately 1 hour or until the eggs are set.