Butternut Squash Casserole with Leeks, Prosciutto and Thyme
"This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into large squares and serve as a main course with a green salad on the side...."
INGREDIENTS
•
3 pounds butternut squashâ??peeled, seeded and cut into 1/2-inch dice
•
2 tablespoons extra-virgin olive oil
•
2 tablespoons finely chopped thyme leaves
•
Kosher salt and freshly ground pepper
•
1 tablespoon unsalted butter
•
3 leeksâ??white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
•
6 large eggs
•
2 1/2 cups half-and-half
•
1/4 cup freshly grated Parmigiano-Reggiano cheese
•
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
•
4 ounces thinly-sliced prosciutto, cut into thin strips
Comments & Reviews
Just A Pinch Sweepstakes