Simple Way to Prepare Ultimate Butternut squash casserole with PLT

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going 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 unique. This will be really delicious.

Butternut squash casserole with PLT is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Butternut squash casserole with PLT is something which I have loved my whole life. They’re nice and they look wonderful.

Reviews for: Photos of Butternut Squash Casserole. I love butternut squash and this is a great recipe to get started with. I've made this recipe many times and have made many modifications. This luscious squash bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into squares and serve as a main course with a green salad.

To begin with this recipe, we must prepare a few ingredients. You can have butternut squash casserole with plt using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash casserole with PLT:

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

Roasted squash, leeks, and herbs fill it with delicious flavor. This butternut squash casserole recipe is a veggie-fied version of my favorite Thanksgiving food: stuffing! This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal. Be the first to rate & review!

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.

This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal. Be the first to rate & review! This delightful twist on sweet potato casserole is sweet, warm, and comforting. If you're short on time, use Whole Foods' canned butternut squash purée instead of roasting your own. Our easy butternut squash casserole is just one example that helps us devour a healthy vegetable quickly and easily.

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