Butternut squash casserole with PLT

Name: Butternut squash casserole with PLT
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 lb butternut squash, peeled and cubed; 2 tbsp olive oil; 2 tbsp fresh thyme leaves; 1 tbsp butter; 2 leeks, thinly sliced; 1/2 tsp sage; 6 large eggs; 2 1/2 cup half and half or cream; 1/4 cup grated parmesan cheese; 4 cup cubed ciabatta bread,1/2 in. dice; 4 oz proscuitto, thinly sliced; salt and pepper

kate @cook_3478240

The website refers to this as a savory bread pudding. Awesome recipe. Had never had leeks before. Very nice flavor.

kate @cook_3478240

The website refers to this as a savory bread pudding. Awesome recipe. Had never had leeks before. Very nice flavor.

Saved

Ingredients

30 mins

12 servings

3 lbbutternut squash, peeled and cubed
2 tbspolive oil
2 tbspfresh thyme leaves
1 tbspbutter
2leeks, thinly sliced
1/2 tspsage
liquid
6 largeeggs
2 1/2 cuphalf and half or cream
1/4 cupgrated parmesan cheese
4 cupcubed ciabatta bread,1/2 in. dice
4 ozproscuitto, thinly sliced
salt and pepper

Saved

Steps

30 mins

1

Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, salt and pepper. Bake for 25 min., cool.
2

Cut roots off leeks, split in half lengthwise, remove tough outer leaves and slice thinly. Rinse well and drain well.
3

Melt butter and 1 tbsp olive oil in skillet on med. Heat. Add in leeks and saute til tender, over med to med low heat. Add sage when taking it off heat.
4

Cube bread and slice proscuitto.
5

Mix all liquid ingredients together, add bread cubes and prosciutto, season lightly with salt and pepper. Let bread soak 10 min. In liquid.
6

In 2 qt casserole, place squash, leeks and liquid mix. Blend all together very well. Bake at 400°F for 1 hour. Rest casserole on counter 15 min. Before eating.
7