Butternut squash casserole with PLT
Butternut squash casserole with PLT

Hey everyone, hope you’re having an incredible day today. 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 am going to make it a bit unique. This is gonna smell and look delicious.

Butternut squash casserole with PLT is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Butternut squash casserole with PLT is something that I have loved my whole life.

With a few tweaks this was great! This crumb-topped butternut squash casserole is made with a combination of sliced butternut squash and apples. The apples complement the squash perfectly and the simple crumble topping—lightly spiced with cinnamon and nutmeg—is the perfect finishing touch.

To begin with this particular 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 cook 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. Get 1 tbsp butter
  5. Take 2 leeks, thinly sliced
  6. Take 1/2 tsp sage
  7. Make ready liquid
  8. Take 6 large eggs
  9. Take 2 1/2 cup half and half or cream
  10. Prepare 1/4 cup grated parmesan cheese
  11. Take 4 cup cubed ciabatta bread,1/2 in. dice
  12. Make ready 4 oz proscuitto, thinly sliced
  13. Prepare salt and pepper

Then prep the butternut squash, apples and onion and put all that, along with the dry cranberries in a large mixing bowl. Note that you could use raisins instead of cranberries if you wanted to, but I found the cranberries to be particularly spectacular in this dish. Then, in a separate container, mix the. Butternut Squash Casserole recipe: It's so good, you'll stop making sweet potato pie forever.

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.

Crumble over top of cooked casserole and return to oven to brown. Add vegetable mix and sprinkle remaining stuffing on top. Boil squash and carrot together until the carrot is tender. Being careful with squash, remove its seeds and peel. Add frothy eggs to carrot/squash mixture.

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