To us there’s nothing better than serving-up local fare to our guests and telling them about all the wonderful resources just steps away from the inn! We take great pride in our claim that EVERYTHING we serve at the inn is made in our own kitchen…and we source our veggies, fruits, eggs and cheeses from the best local farms in the area!
With that said, ‘our’ organic farm is still flourishing and it is a thrill to visit every week and get the goods just picked from the field! So, now kale and squash is on the agenda at the Farm…so here’s one of our favorite breakfast dishes to prepare for guests when its the fall season. This is a hit at Holiday time, because you can make it the night before, and just pop in the oven in the morning and serve. Bacon or Sausage is a nice accompaniment, but you can also serve this as a brunch item with a lovely salad. Read on, cook with love and enjoy!
Main Street Manor’s Yummy Butternut Squash, Kale & Sausage Strata
1 – Butternut squash – cubed
1 – Yellow onion – diced
½ bunch of tuscan kale – chop
½ lb italian sausage, removed from casing – broken up in the pan
Olive oil – generous (I do not measure this…just eye-ball)
1 – 1 ½ c half and half (or milk)
1 T fresh chopped sage
4 T fresh chopped parsley
16 oz ricotta cheese (I use part skim)
¼ c romano cheese, grated
Cube the squash & toss with olive oil and roast in the oven for about 40 mins at 400 degrees until caramelized.
In a pan on top of the stove, cook the sausage and then remove to a side plate to cool…Then cook the onion until trascluscent in the sausage juices and add the kale that you have chopped in smallish-pieces to that pan. Sauté for a few minutes just until the kale gets a little limp and combine with the sausage to cool.
Combine the cooked squash and the sausage/onion/kale mixture so flavors come together and cool.
Inn the meantime: Butter a 13×9 baking dish. Cube about ½ loaf of day old bread (I like italian ciabatta or another dense bread with substance) and toss into the buttered baking dish.
Whisk the eggs, half-and-half or milk, s + p, sage, parsley & ricotta & romano cheese together.
Once the squash/onion/kale is cool, mix in a large bowl together with the egg/milk/cheese mixture in a large bowl and pour over the bread that is in your baking dish. You can sprinkle with a bit more romano if you want a cheesier-taste. Who doesn’t!
Spray a large piece of tin foil with cooking spray so not to stick and put it over the baking dish and refrig overnight, sprayed side down. NOTE! If you see the bread has quickly absorbed the liquid as it sits before covering…, add a bit more half-and-half or milk and work it in gently…depending on how old or dense your bread is, it may absorb a lot and you want the casserole to have enough liquid to absorb the bread but not be too wet.
In the morning, bring the casserole to room temp and then bake in the oven at 350 for 30 minutes covered and then remove foil and bake for another 30-45 uncovered or until its bubbly, brownish and beautiful. Allow to set for 5 minutes and then slice and serve. Makes 8 hearty portions or 12/14 sides. Can be reduced and baked in smaller baking dishes OR omit the bread and make as a frittatta. Either way, enjoy!
Here’s a photo of the finished product…enjoy and stay-tuned for our next recipe coming soon!