Rustic Tuscan Chicken & Bean Strata with Roasted Delicata Squash and Broccoli Rabe

Rustic Tuscan Chicken & Bean Strata with Roasted Delicata Squash and Broccoli Rabe ingredients

• 1 medium delicata squash
• 1 bunch broccoli rabe
• 2 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 8 oz stale rustic bread
• 2 cups shredded cooked chicken
• 15 oz canned cannellini beans
• 10 large eggs
• 2.5 cups whole milk
• 0.75 cup Parmesan cheese
• 1 cup mozzarella cheese
• 1 medium yellow onion
• 3 garlic cloves
• 0.25 cup sun-dried tomatoes in oil
• 1 tsp fresh sage
• 1 tsp fresh thyme
• 0.5 tsp red pepper flakes
• 1 tbsp olive oil
• 1.5 tsp salt
• 0.75 tsp black pepper

How to make Rustic Tuscan Chicken & Bean Strata with Roasted Delicata Squash and Broccoli Rabe

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Toss the 1 medium delicata squash half-moons with 1 tablespoon of olive oil, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping once, until tender and lightly caramelized. Remove and set aside.
3. While squash roasts, bring a medium pot of salted water to a boil. Add the chopped 1 bunch of broccoli rabe and blanch for 2-3 minutes until bright green and tender-crisp. Drain well and immediately plunge into an ice bath to stop cooking. Drain again and squeeze out excess water. Set aside.
4. Grease a 9x13-inch baking dish with olive oil. Spread half of the 8 oz bread cubes evenly across the bottom of the dish.
5. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 1 diced yellow onion and cook for 5-7 minutes until softened and translucent. Add the 3 minced garlic cloves, 0.25 cup chopped sun-dried tomatoes, 1 teaspoon chopped fresh sage, 1 teaspoon chopped fresh thyme, and 0.5 teaspoon red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
6. Remove skillet from heat. Stir in the 2 cups shredded cooked chicken, 15 oz rinsed and drained canned cannellini beans, the roasted delicata squash, and blanched broccoli rabe. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Gently combine.
7. Spread half of the chicken and vegetable mixture over the bread cubes in the baking dish. Top with half of the 1 cup shredded mozzarella cheese and half of the 0.75 cup grated Parmesan cheese.
8. Arrange the remaining bread cubes over the cheese layer, then top with the rest of the chicken and vegetable mixture. Sprinkle with the remaining mozzarella and half of the remaining Parmesan cheese.
9. In a large bowl, whisk together the 10 large eggs, 2.5 cups whole milk, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until thoroughly combined. Pour this egg mixture slowly and evenly over the entire strata, ensuring all bread cubes are moistened.
10. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the bread to fully absorb the egg custard.
11. When ready to bake, preheat your oven to 375°F (190°C). Remove the strata from the refrigerator and uncover. Sprinkle the top with the remaining Parmesan cheese.
12. Bake for 50-60 minutes, or until the strata is puffed, golden brown, and set in the center. A knife inserted near the center should come out clean. If the top browns too quickly, you can tent it loosely with aluminum foil.
13. Let the strata rest for 10-15 minutes before serving to allow it to set properly. This ensures clean slices and a moist interior. Serve warm for a truly rustic Italian breakfast.

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