Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, butternut squash casserole with plt. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. 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. This crumb-topped butternut squash casserole is made with a combination of sliced butternut squash and apples.
Butternut squash casserole with PLT is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Butternut squash casserole with PLT is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
- Get 3 lb butternut squash, peeled and cubed
- Get 2 tbsp olive oil
- Make ready 2 tbsp fresh thyme leaves
- Get 1 tbsp butter
- Prepare 2 leeks, thinly sliced
- Get 1/2 tsp sage
- Make ready liquid
- Prepare 6 large eggs
- Prepare 2 1/2 cup half and half or cream
- Make ready 1/4 cup grated parmesan cheese
- Get 4 cup cubed ciabatta bread,1/2 in. dice
- Prepare 4 oz proscuitto, thinly sliced
- Take salt and pepper
Another great reason to love this casserole is because it's perfect for holidays, Thanksgiving, Christmas or anytime you want a warm baked squash dish to come out of the oven to. 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. Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture.
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.
If you're short on time, use Whole Foods' canned butternut squash purée instead of roasting your own. Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture. It's a great dish to serve There's nothing better than a warm and rich casserole for dinner ESPECIALLY when said casserole is prepared with arborio rice plus butternut. I am a butternut squash fan to start with but this recipe ROCKS. 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.
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