Ingredients

• 6 free-range eggs
• 500ml/18fl oz full-fat milk
• 250g/1lb 5½oz ricotta cheese
• 125g/4½oz sourdough bread
• ripped into small pieces
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 1 onion
• finely sliced
• 200g/7oz smoked bacon lardons
• 175g/6oz roasted butternut squash
• chopped
• 150g/5½oz buffalo mozzarella
• chopped
• 1 tbsp chopped fresh sage
• 75g/2¾oz freshly grated parmesan

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Beat the eggs and milk together in a bowl. Add the cheese and bread and mix until well combined. Season with salt and freshly ground black pepper.
• Heat the oil in a frying pan and fry the onion until soft. Add the bacon and cook until golden-brown and crisp. Stir in the butternut squash
• mozzarella and sage
• Spoon half the eggy bread mixture onto the base of a 25cm/10in ovenproof dish. Add half of the squash mixture.
• Repeat the layering process in point 4. Finish by sprinkling over with parmesan and bake in the oven for 30 minutes
• or until the mixture has set and the cheese is bubbling on top.
• Serve the bacon strata with green vegetables and garlic bread.