Eggless Strata With Butternut, Sausage, Kale And Fontina

• 1 small butternut squash
• 1/3 pound pork sausage (I used a simple salt-and-pepper blend)
• 1 shallot, thinly sliced
• 1/2 cup white wine
• 2 large bundles of kale, ribs removed, chopped
• 3 thick-cut slices of day-old, hard-crusted bread
• 1 pint good chicken stock (preferably homemade), or more if needed
• 1 pint shredded fontina
• Olive oil (as needed)
• Salt and pepper (to taste)
• Butter to grease gratin dish

1. Preheat oven to 400u0b0 F. Peel butternut, remove the seeds, and chop into 1-inch cubes. Toss with olive oil, salt, and pepper, and roast for 40 minutes, until cooked through and golden. Allow to cool.
2. In a saute pan, brown the sausage, breaking it up into bite-sized chunks. When it is nearly cooked, add the shallot and cook for about a minute before deglazing the pan with the white wine. Let the wine cook down, and remove the sausage mixture from the pan. Allow to cool.
3. In the same pan, add the kale and season with salt. Let the kale cook down, remove from pan, and allow to cool.
4. Cut the bread into large chunks, about 1 1/2-inch cubes. Add them to a large bowl and ladle the chicken stock over top. Let the bread soak up the chicken stock, adding more if needed. The bread should be fully saturated with the stock.
5. Add the cooled squash, sausage, and kale to the bread and mix. Add the fontina, reserving a generous handful, and toss everything together.
6. Reduce oven heat to 350u0b0 F. Butter a gratin dish and add the strata mixture. Sprinkle the remaining fontina over top. Cover with tinfoil and bake for 30 minutes.
7. Remove foil and turn on the broiler. Cook under the broiler for 2 to 5 minutes, watching VERY CAREFULLY to make sure it doesn't burn. When the top is golden, remove from oven and serve.

butternut squash, pork sausage, shallot, white wine, bundles of kale, bread, chicken, fontina, olive oil, salt, butter

Taken from food52.com/recipes/19799-eggless-strata-with-butternut-sausage-kale-and-fontina (may not work)