Butternut squash casserole with PLT
Butternut squash casserole with PLT

Hello, I’m Jane. Today, I will show you a way to make butternut squash casserole with plt recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Butternut squash casserole with PLT Recipe

Butternut squash casserole with PLT is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Butternut squash casserole with PLT is something which I have loved my entire life.

To bewith this particular recipe, we have to first prepare a few components. You can cook butternut squash casserole with plt using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Butternut squash casserole with PLT:

  1. Take 3 lb butternut squash, peeled and cubed
  2. Make ready 2 tbsp olive oil
  3. Get 2 tbsp fresh thyme leaves
  4. Get 1 tbsp butter
  5. Take 2 leeks, thinly sliced
  6. Make ready 1/2 tsp sage
  7. Take liquid
  8. Get 6 large eggs
  9. Make ready 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. Take 4 oz proscuitto, thinly sliced
  13. Take salt and pepper

Steps 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.

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