Butternut Squash Casserole with Leeks, Prosciutto, and Thyme

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Butternut Squash Casserole with Leeks, Prosciutto, and Thyme

Butternut Squash Casserole with Leeks, Prosciutto, and Thyme

5.0 (3202 reviews)

In this butternut squash casserole, roasted butternut squash, sautéed leeks, bread, and prosciutto bake together in a savory, cheesy custard.

Total Time150

Servings?

2607

Caloriesper serving

Nutrition Information

2607

Calories

105 g

Fat

308 g

Carbs

131 g

Protein

54 g

Fiber

47 g

Sugar

Ingredients

3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons finely chopped thyme leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Freshly ground black pepper
1 tablespoon unsalted butter
3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips

Instructions

1Preheat the oven to 400°F, and butter a 9- x 13-inch ceramic baking dish. In a large bowl, toss the butternut squash with the thyme and 1 tablespoon of the olive oil. Season with salt and pepper. Spread the squash on a baking sheet in a single layer, and roast until tender, about 25 minutes, tossing once halfway through. Let cool.
2Meanwhile, in a medium skillet, melt the butter in remaining 1 tablespoon olive oil. Add the leeks, and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
3In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the bread, and let stand for 10 minutes. Fold in the squash, prosciutto, and the cooled leeks. Transfer the mixture to the prepared baking dish, and bake for about 1 hour, until light golden on top. Let stand for 15 minutes before serving.

Recipe from Food & Wine

https://www.foodandwine.com/recipes/butternut-squash-casserole-leeks-prosciutto-and-thyme

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