Butternut squash casserole with PLT

Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Butternut squash casserole with PLT. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Butternut squash casserole with PLT, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut squash casserole with PLT delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Butternut squash casserole with PLT is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Butternut squash casserole with PLT estimated approx 30 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Butternut squash casserole with PLT using 13 ingredients and 7 steps. Here is how you can achieve it.

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

Ingredients and spices that need to be Take to make Butternut squash casserole with PLT:

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

Steps to make to make Butternut squash casserole with PLT

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.

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