Overnight Butternut — Bacon Strata — The Meal That Was Waiting for Us to Come Home

The doctor used the word "discharge" today. Not as in right now, not today, but as in: we are talking about this now, we are making a plan, we are talking about a date. I wrote it in my phone notes in capital letters. Ryan put his face in his hands for a moment and then looked up and said okay, good, okay, in a voice that was not quite steady, and I love him so much that sometimes it is physically uncomfortable.

Owen is four pounds eight ounces. Nora is four pounds three. They have both passed the car seat test, which is a real thing that NICU babies do, sitting in their car seat for ninety minutes to prove they can breathe in that position, and they both passed on the first try, and I am taking that as a character statement. Babcia Rose came again and sat next to Nora and told her in Polish that she was going to be fine and brave, and Nora opened her eyes at exactly the right moment, which Babcia said was not a coincidence.

I have started thinking about the practical realities of two premature babies coming home. The freezer is still full of meals I made before they arrived. Patty has stocked our refrigerator while we have been at the hospital. Ryan's mom sent a gift card for grocery delivery. We are going to have food. I know we are going to have food. I am a person who cooks and I am going to cook again and feed my family and it is going to be okay.

I went home for a few hours on Tuesday for the first time since they were born. Walked through the apartment. Stood in the kitchen. Opened the refrigerator for no reason. Stood in the nursery for a long time. Two cribs. Two sets of tiny folded clothes. The holy medal from Babcia Rose still on the kitchen counter next to the salt. I ate a bowl of cereal standing at the counter and looked out the window at the alley and felt something I do not have a word for, which was something like: soon.

When I stood in that kitchen on Tuesday — opening the refrigerator for no reason, just to feel normal — I thought about this strata sitting in the freezer, one of the casseroles I’d assembled in those frantic nesting weeks before Owen and Nora arrived early. Patty had stocked us so beautifully, and Ryan’s mom had sent the gift card, but this one was mine — something I made with my own hands when I still thought I’d have more time. The overnight butternut and bacon strata felt right for the morning we finally bring them home: something rich and ready, something that just needs heat, something that says we prepared for this, we knew you were coming, welcome.

Overnight Butternut & Bacon Strata

Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes (plus overnight rest) | Servings: 8

Ingredients

• 1 small butternut squash (about 2 cups), peeled and cut into 1/2-inch cubes
• 6 strips thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 8 cups day-old crusty bread, cut into 1-inch cubes
• 2 cups shredded Gruyère or sharp white cheddar cheese, divided
• 8 large eggs
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Roast the squash. Preheat oven to 400°F. Toss butternut squash cubes with olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast 20 minutes, until tender and lightly caramelized. Set aside to cool slightly.
2. Cook the bacon and onion. In a large skillet over medium heat, cook chopped bacon until crisp. Transfer to a paper-towel-lined plate, reserving 1 tablespoon of drippings in the pan. Add diced onion to the drippings and cook 4–5 minutes until softened. Add garlic and cook 1 minute more. Remove from heat.
3. Assemble the strata. Grease a 9x13-inch baking dish. Layer half the bread cubes in the dish. Scatter half the roasted squash, half the bacon mixture, and 3/4 cup of cheese over the bread. Repeat with remaining bread, squash, and bacon mixture.
4. Make the custard. In a large bowl, whisk together eggs, milk, cream, Dijon mustard, thyme, smoked paprika, salt, and pepper until fully combined. Pour evenly over the assembled strata, pressing bread gently to absorb the liquid.
5. Rest overnight. Cover tightly with plastic wrap and refrigerate at least 8 hours or overnight. (To freeze: wrap tightly in plastic and then foil; thaw in refrigerator overnight before baking.)
6. Bake. Remove strata from refrigerator 30 minutes before baking. Preheat oven to 350°F. Uncover and scatter remaining 1 1/4 cups cheese evenly over the top. Bake uncovered 50–55 minutes, until puffed, golden, and set in the center. A knife inserted in the middle should come out clean.
7. Rest and serve. Let the strata rest 10 minutes before cutting. Serve warm, straight from the dish.

Nutrition (per serving)

Calories: 420 | Protein: 22g | Fat: 24g | Carbs: 30g | Fiber: 2g | Sodium: 680mg