Easiest Way to Make Award-winning Butternut squash casserole with PLT

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash casserole with plt. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cut roots off leeks, split in half lengthwise, remove tough outer leaves and slice thinly. Butternut squash casserole with PLT is something which I have loved my entire life. To begin with this particular recipe, we have to prepare a few ingredients. Here is how you cook it.

Butternut squash casserole with PLT is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Butternut squash casserole with PLT is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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:

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

Butternut squash casserole with PLT is one of the most favored of current trending meals in. Place butternut squash halves, cut side down, on a baking sheet. Scoop flesh from squash into a large bowl; mash with a potato masher, or puree in a food processor, until smooth. Scoop out and mash squash flesh.

Instructions 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.

Scoop flesh from squash into a large bowl; mash with a potato masher, or puree in a food processor, until smooth. Scoop out and mash squash flesh. Place squash in a large saucepan and cover with water; bring to a boil. Poke a few air holes into the tinfoil covering the casserole dish. Chop the butternut squash into rings and then cut the rings into halves and thirds.

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