A Year-Round Guide to Franklin and Nantahala

Yield: 8 to 10 servings. 2 tablespoons extra-virgin olive oil 2 cups butternut squash, diced (about 1 medium squash) 2 cups baby bella mushrooms, sliced 1 cup red bell pepper,

Madison County Championship Rodeo

Yield: 8 to 10 servings. 2 tablespoons extra-virgin olive oil 2 cups butternut squash, diced (about 1 medium squash) 2 cups baby bella mushrooms, sliced 1 cup red bell pepper,

Rosemary and Goat Cheese Strata

Yield: 8 to 10 servings. 2 tablespoons extra-virgin olive oil 2 cups butternut squash, diced (about 1 medium squash) 2 cups baby bella mushrooms, sliced 1 cup red bell pepper,

Hearty Vegetable Strata

Yield: 8 to 10 servings.

2 tablespoons extra-virgin olive oil
2 cups butternut squash, diced (about 1 medium squash)
2 cups baby bella mushrooms, sliced
1 cup red bell pepper, diced
1 package frozen chopped spinach, thawed and drained
1 cup sweet onion, diced
2 cloves garlic, crushed
8 ounces cream cheese, softened
8 cups Italian bread (about 8 ounces), cut into 1-inch cubes
1 cup extra-sharp Cheddar cheese, shredded
¼ cup fresh Parmesan cheese, grated
6 large eggs
¼ teaspoon freshly grated nutmeg
½ teaspoon dry mustard
1 teaspoon salt
¼ teaspoon black pepper
1 (12-ounce) can evaporated milk
Fresh parsley (for garnish)

Heat olive oil in a large nonstick skillet over medium-high heat. Add squash, mushrooms, bell pepper, spinach, onion, and garlic, and sauté 8 to 10 minutes or until tender. Add cream cheese and stir. Remove from heat and set aside.

Prepare a 9 x 13-inch baking dish with cooking spray. Place bread cubes in baking dish. Spoon vegetable mixture evenly over bread and sprinkle Cheddar and Parmesan on top.

In a separate bowl, whisk together eggs, nutmeg, dry mustard, salt, pepper, and evaporated milk. Pour egg mixture over vegetable mixture. Cover with foil; refrigerate overnight.

Preheat oven to 325°. Bake strata, covered, for 1 hour or until bubbly. Garnish with parsley.

print it

This story was published on Dec 14, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.