Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Winter Squash Strata

Written By: Peggy Korody - Jan• 13•17

I really love winter squash and I am always coming up with different ways to serve it.  I also like to serve strata, a brunch dish made from a mixture which mainly consists of bread, eggs and cheese.  So I thought I would combine these two dishes to create a hearty winter side dish or entree.

photo by Doug Korody

photo by Doug Korody

Winter Squash Strata

Yield: 4 as side dish, (1/4 of squash) or 2 as an entrée (1/2 squash)


  • 1 squash (I used an acorn squash)
  • 1 Tbsp. butter, melted
  • 1 ½-2 cups sour dough or white bread, diced 1-inch cubes
  • 1 egg
  • 1/3 cup half-and-half
  • ¼ cup fully cooked ham, cubed
  • ¼ cup extra-sharp cheddar cheese, grated
  • 1 Tbsp. Parmesan cheese, grated
  • 2 tsp. green onion, thinly sliced
  • Salt & freshly ground pepper to taste


  1. In a medium bowl whisk the egg, half-and-half, and, salt and pepper until smooth. Stir in the bread, ham, cheeses, and green onion. Cover and refrigerate at least 1 hour or overnight (you want the bread to absorb all the liquid).
  2. When ready to bake – preheat the oven to 350°F. Remove the egg mixture from the refrigerator to let it come to room temperature while the oven preheats.
  3. Prepare the squash. Split in half, horizontally, remove the seeds. Brush the flesh with the melted butter. Place in an oven proof dish, cut side up. Stuff the squash with the egg mixture.
  4. Bake, uncovered 50-60 minutes, until the squash is fork tender. Check mid-way through, if the strata is getting too brown loosely cover with aluminum foil.


If serving as an entrée, I would add a side salad.



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