Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, butternut squash casserole with plt. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Butternut squash casserole with PLT is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Butternut squash casserole with PLT is something which I’ve loved my whole life.
Substitute Grana Padano cheese for Parmesan if desired. 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. Season with salt and black pepper, to taste, and toss to combine.
To get started with this recipe, we have to 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 3 lb butternut squash, peeled and cubed
- Make ready 2 tbsp olive oil
- Get 2 tbsp fresh thyme leaves
- Take 1 tbsp butter
- Prepare 2 leeks, thinly sliced
- Get 1/2 tsp sage
- Prepare liquid
- Make ready 6 large eggs
- Get 2 1/2 cup half and half or cream
- Take 1/4 cup grated parmesan cheese
- Prepare 4 cup cubed ciabatta bread,1/2 in. dice
- Take 4 oz proscuitto, thinly sliced
- Prepare salt and pepper
It has been served every fall since then. (Time-saving tip: buy a couple pounds of pre-chopped fresh butternut squash from the produce section of the grocery store. This was a major game-changer in the Liddon household, let me tell ya!.) Add the minced garlic, parsley, oil, and salt into the casserole dish and toss with squash until combined (hands or a spoon both work well for this. To peel a butternut squash, use a sharp chef's knife to cut off the ends of the squash. Hold the squash in one hand and use a sharp vegetable peeler to peel the squash.
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.
Place the squash on the cutting board on its flat bottom. Starting at the top, carefully slice it in half with your chef's knife. A healthy vegetarian casserole loaded with butternut squash, spinach and cheese! Variations for Butternut Squash Quinoa Casserole. For a more traditional "holiday feel" Butternut Squash Casserole, omit the cheese.
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