How to Make 2021 Butternut squash casserole with PLT

Butternut squash casserole with PLT.

You can have Butternut squash casserole with PLT using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Butternut squash casserole with PLT

1. Prepare 3 lb of butternut squash, peeled and cubed.
2. You need 2 tbsp of olive oil.
3. Prepare 2 tbsp of fresh thyme leaves.
4. You need 1 tbsp of butter.
5. You need 2 of leeks, thinly sliced.
6. It's 1/2 tsp of sage.
7. You need of liquid.
8. You need 6 large of eggs.
9. You need 2 1/2 cup of half and half or cream.
10. It's 1/4 cup of grated parmesan cheese.
11. Prepare 4 cup of cubed ciabatta bread,1/2 in. dice.
12. You need 4 oz of proscuitto, thinly sliced.
13. You need of salt and pepper.

Butternut squash casserole with PLT step by step

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. .

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