Butternut-squash strata.

Butternut-squash strata recipe - Telegraph:
1kg butternut squash
4 tbsp olive oil
40g sourdough bread, crust removed
450ml full-fat milk
6 large eggs, lightly beaten
250g fresh ricotta
about 15 sage leaves
generous grating of nutmeg
60g parmesan or pecorino, grated
1 onion, finely chopped
2 cloves garlic, finely chopped
200g bacon lardons
125g buffalo mozzarella, drained and torn

Preheat the oven to 200°C/gas mark 6.
Halve, peel and deseed the squash.
Cut into wedges about 2.5cm thick.
Put into a roasting-tin, drizzle with 2 tbsp of the olive oil and season. Roast for about 30 minutes, until tender and slightly caramelised.
Allow to cool.

Turn the oven down to 180°C/gas mark 4.

Meanwhile, tear the bread into small chunks and mix with the milk, eggs and ricotta. Mash lightly.
Chop half the sage leaves and add to the mixture with the nutmeg and 25g of the parmesan or pecorino.
Season.
Cover and refrigerate.

Sauté the onion in 1 tbsp olive oil until soft.
Add the garlic.
Cook for a minute.
Scrape into a bowl.
Set aside.
In ½ tbsp oil, sauté the bacon until golden.
Lift on to kitchen paper to soak up excess fat.
Lightly oil or butter a 2l gratin or pie dish.
Put half the bread and milk mixture into it.
Add half the pumpkin, all the mozzarella, and half the bacon and onions. Ladle on the rest of the bread mix, pumpkin, bacon and onions.
Sprinkle on the remaining cheese.
Leave to sit for half an hour (for a lighter strata).

Put the dish into a roasting-tin and fill the tin with boiling water a third of the way up the sides of the dish.
Cook for about 1 hour.
It should be just set in the middle.
Heat the last ½ tbsp oil until very hot and fry the remaining sage until crisp (a few seconds), then scatter on the top.
Serve immediately with a green salad.
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