Butternut Squash and Kale Strata | Blue Flame Kitchen

Ingredients

• ​6 cups cubed peeled butternut squash (1/2 inch)
• 3 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 8 large eggs
• 1/4 cup milk (2%)
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• 8 cups day-old French bread cubes (1 inch)
• 8 slices thick bacon, chopped
• 1/2 cup diced leeks (white portion only)
• 1/2 cup diced shallots
• 8 cups coarsely chopped kale
• 3 1/2 cups shredded cheddar cheese