Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash casserole with plt. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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 popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Butternut squash casserole with PLT is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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. Get 2 tbsp olive oil
3. Make ready 2 tbsp fresh thyme leaves
4. Prepare 1 tbsp butter
5. Make ready 2 leeks, thinly sliced
6. Prepare 1/2 tsp sage
7. Make ready liquid
8. Get 6 large eggs
9. Make ready 2 1/2 cup half and half or cream
10. Make ready 1/4 cup grated parmesan cheese
11. Get 4 cup cubed ciabatta bread,1/2 in. dice
12. Get 4 oz proscuitto, thinly sliced
13. Take salt and pepper

The inspiration for this Acorn and Butternut Squash Gratin Recipe. A few years ago I came across a. This butternut squash casserole is similar to traditional sweet potato casserole, but has a very pleasant twist on flavor that's sure to become a family favorite. The butternut squash gives it just a little something different, and the sweet, nut topping gives it a delicious bit of crunch.

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.

This Butternut Squash Casserole hits all of those prerequisites. Butternut squash isn't something my family usually has on Thanksgiving, but this casserole is a more savory spin on the traditional sweet potato casserole that's a holiday staple in so many households—it's different, but not in a "hey guys. This delicious butternut squash casserole made with maple syrup, butter and pecans is the perfect side dish for a Thanksgiving meal. Butternut Squash Casserole is light and fluffy, with a hearty pecan oat streusel. This casserole is a delicious addition to your holiday table!

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