Butternut Stratas With Gruyère

• 8 ounces whole-wheat sourdough bread, cut into 3/4-inch cubes (about 6 cups)
• Cooking spray
• 3 tablespoons water
• 1 (11-ounce) container diced peeled fresh butternut squash
• 1 cup 2% reduced-fat milk
• 1/3 cup thinly sliced green onions
• 1 1/2 teaspoons thinly sliced garlic
• 1 1/2 teaspoons minced fresh sage
• 1/2 teaspoon black pepper
• 1/2 teaspoon grated whole nutmeg
• 1/4 teaspoon kosher salt
• 6 large eggs, lightly beaten
• 2 ounces Gruyere cheese, shredded (about 1/2 cup)

1. Preheat oven to 375u0b0.
2. Arrange bread on a baking sheet; coat with cooking spray. Bake at 375u0b0 for 10 minutes or until toasted, stirring once after 5 minutes. Combine 3 tablespoons water and squash in a medium microwave-safe bowl. Cover and microwave at HIGH 5 minutes or until tender. Drain. Combine bread cubes and squash in a large bowl.
3. Place 4 (8-ounce) ramekins on a baking sheet. Coat with cooking spray. Combine milk and next 7 ingredients (through eggs) in a bowl, stirring with a whisk. Add milk mixture to squash mixture, stirring to combine. Divide squash mixture among prepared dishes; top with cheese. Bake at 375u0b0 for 20 minutes or until stratas are puffed around the edges and a knife inserted in the center comes out clean, rotating the pan once after 10 minutes.

bread, cooking spray, water, fresh butternut squash, milk, green onions, garlic, fresh sage, black pepper, nutmeg, kosher salt, eggs, gruyuere cheese

Taken from www.myrecipes.com/recipe/butternut-stratas-gruyere (may not work)