Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare 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 tasty. This is gonna smell and look delicious.
Bake butternut squash into a creamy casserole topped with mozzarella cheese for a hearty side or vegetarian main dish. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade. Spread the squash on a Review Body: Frustrating that Food & Wine specifically includes this recipe in a collection of great make-ahead casseroles but doesn't give any.
Butternut squash casserole with PLT is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Butternut squash casserole with PLT is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this 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 cook it.
The ingredients needed to make Butternut squash casserole with PLT:
- Prepare butternut squash, peeled and cubed
- Take olive oil
- Take fresh thyme leaves
- Get butter
- Prepare leeks, thinly sliced
- Take sage
- Take liquid
- Get eggs
- Take half and half or cream
- Make ready grated parmesan cheese
- Make ready cubed ciabatta bread,1/2 in. dice
- Prepare proscuitto, thinly sliced
- Take salt and pepper
Sweet Potato Casserole with Molasses Candied Nut CrunchThe Organic Dietitian. sea salt, apple, ground cinnamon, raw hazelnuts. Butternut Squash Casserole recipe: It's so good, you'll stop making sweet potato pie forever. Crumble over top of cooked casserole and return to oven to brown. I am a butternut squash fan to start with but this recipe ROCKS.
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.
Great way to get healthy greens into my veggie adverse husband Hello Angela - I would love to take your Butternut Squash Casserole to a Thanksgiving potluck. Butternut Squash Casserole is light and fluffy, with a hearty pecan oat streusel. This casserole is a delicious addition to your holiday table! The funny thing is, this Butternut Squash Casserole with Pecan Oat Streusel came about because of some leftover streusel I had from my Pear Ginger. You'll need butternut squash, onion, eggs, coconut milk, curry powder, raisins and sweetened coconut flakes.
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