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Butternut Squash and Mushroom Strata

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Guests will be asking for a second slice of this strata! This rustic and savory dish combines two fall flavors to create a robust dish that is packed full of hearty flavors everyone will enjoy.
Butternut Squash and Mushroom Strata made with Almond Flour Baking Mix Artisan Bread Recipe


1 small onion (diced, or halved and thinly-sliced)
1 8-ounce package of fresh sliced mushrooms
2 tbsp olive oil
1 cup fresh baby spinach leaves
2 cups leftover roasted butternut squash, cubed (or 1 bag frozen cubed squash, thawed)
1 cup shredded mozzarella cheese (if no dairy allergies, otherwise optional)
1/2 loaf day-old Simple Mills Artisan Bread Mix, prepared as directed
8 eggs, whisked in a bowl with salt & pepper to taste
Dried Italian seasoning or minced fresh herbs, for garnishing


PREHEAT oven to 375 degrees.

SAUTEE onions and mushrooms in olive oil until tender.

ADD spinach leaves during the last minute of cooking.

SEASON to taste with salt & pepper.

PLACE butternut squash into 9×13 greased baking dish and spoon cooked veggies over it.

TOP with shredded mozzarella and then bread cubes, pushing cubes down into the veggies.

POUR whisked eggs over veggies, cheese and bread, covering and moistening all bread cubes in the process.

SPRINKLE with dried Italian seasoning or fresh herbs and bake at 375 for 30 minutes or until cooked through.



This recipe concept would work well with any combination of 3 – 4 cups of your favorite cooked veggies. Pre-cooked turkey or chicken sausage would also be a nice hearty addition.