Hello, I am Marie. Today, I’m gonna show you how to prepare butternut squash casserole with plt recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut squash casserole with PLT Recipe
Butternut squash casserole with PLT is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Butternut squash casserole with PLT is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have butternut squash casserole with plt using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Butternut squash casserole with PLT:
- Get 3 lb butternut squash, peeled and cubed
- Take 2 tbsp olive oil
- Prepare 2 tbsp fresh thyme leaves
- Make ready 1 tbsp butter
- Make ready 2 leeks, thinly sliced
- Get 1/2 tsp sage
- Make ready liquid
- Get 6 large eggs
- Take 2 1/2 cup half and half or cream
- Prepare 1/4 cup grated parmesan cheese
- Get 4 cup cubed ciabatta bread,1/2 in. dice
- Prepare 4 oz proscuitto, thinly sliced
- Make ready salt and pepper
Instructions to make Butternut squash casserole with PLT:
- Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, salt and pepper. Bake for 25 min., cool.
- Cut roots off leeks, split in half lengthwise, remove tough outer leaves and slice thinly. Rinse well and drain well.
- 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.
- Cube bread and slice proscuitto.
- Mix all liquid ingredients together, add bread cubes and prosciutto, season lightly with salt and pepper. Let bread soak 10 min. In liquid.
- 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.
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