Butternut Squash, Pancetta, Leek, and Goat Cheese Strata Recipe

May 10, 2014

Butternut Squash, Pancetta, Leek, and Goat Cheese Strata Recipe

This is a great dish to serve for brunch to company or to take to a potluck.
Bacon can be substituted for the pancetta and any cheese can be used if you are not a fan of goat cheese.


  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 10 minutes
  • Yield: 8 servings


  • 1 Tablespoon butter
  • 4 ounces thinly sliced pancetta diced, 6 slices reserved for the top
  • 1 1/2 cups thinly sliced leeks, white and light green only, washed to remove sand
  • 2 cups diced butternut squash
  • 1 Tablespoon chopped fresh sage
  • 4 cups cubed bread
  • 6 eggs beaten
  • 1 1/2 cups milk
  • 8 ounces soft goat cheese like cherve
  • Salt and pepper to taste


  1. Pre heat oven to 400 degrees F.
  2. In a large skillet over medium heat melt the butter add the diced pancetta and cook for 2 minutes. Add the leeks and continue to cook for 3-4 more minutes until the leeks are soft and lightly brown and the pancetta is slightly crisp. Add the butternut squash cubes and fresh sage and cook for 2-3 more minutes until barely soft. Remove from heat and let cool.
  3. In a large bowl add the bread cubes. In another bowl mix together the eggs, milk, and cheese. Season with salt and pepper and pour over the bread cubes. Stir to combine.
  4. Next add the pancetta leek and squash mixture and mix to combine. Scrape into a 10-inch round pan that is 3 inches deep or any pan close to this size, but it should be a deep pan.
  5. Place the 6 remaining slices of pancetta on top of the strata and bake in the oven for 55-60 minutes until golden and puffed.

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