Spinach and Roasted Butternut Squash Strata

This is a great dish to serve for a Holiday brunch. You'll love the taste of the cinnamon raisin bread and sweet fontina cheese. You can prepare it the night before; refrigerate; and then bring to room temperature before baking. 

Serves 8

Ingredients:

• 2 cups packed fresh baby spinach, stems removed
• 10 large eggs
• 3 cups half-and-half
• 8 slices cinnamon raisin bread, cubed
• 1/2 leek, finely sliced (about 1/2 cup)
• 8 ounces fontina cheese
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions: 

1. Preheat oven to 450 degrees. Spray 9" by 13" casserole dish with cooking spray.
2. Add about 1" of water to small saucepan and bring to a boil; add spinach and cover saucepan; cook a few minutes, just until spinach begins to wilt. Drain using cold water; remove excess water with paper towel; and chop spinach.
3. Whisk together eggs and half-and-half in a large bowl; fold in bread, leeks, spinach, and 3/4 of cheese. Cover with plastic wrap and let stand for 30 minutes.
4. Toss squash with 1 tablespoon olive oil. Spread squash (single layer) on baking sheet covered with aluminum foil. Season with salt and pepper; roast in preheated oven for 20 minutes, or until tender. Remove from oven; reduce heat to 325 degrees. 
5. Add squash to egg mixture and stir until combined.
6. Pour egg mixture into prepared casserole dish. Top with remaining cheese. Bake about 45 minutes. Increase temperature to 350 degrees and cook an additional 10 minutes. Let cool about 10 minutes before cutting.