Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash casserole with plt. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Healthy, Affordable & Easy to Clean Range. Easy, Effective and Delicious Weight Loss Programmes Tailored To Your Individual Lifestyle Butternut squash casserole with PLT kate. The website refers to this as a savory bread pudding. Butternut squash casserole with PLT step by step.
Butternut squash casserole with PLT is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Butternut squash casserole with PLT is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook butternut squash casserole with plt using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Butternut squash casserole with PLT:
- Get 3 lb butternut squash, peeled and cubed
- Prepare 2 tbsp olive oil
- Take 2 tbsp fresh thyme leaves
- Take 1 tbsp butter
- Prepare 2 leeks, thinly sliced
- Make ready 1/2 tsp sage
- Take liquid
- Get 6 large eggs
- Prepare 2 1/2 cup half and half or cream
- Prepare 1/4 cup grated parmesan cheese
- Prepare 4 cup cubed ciabatta bread,1/2 in. dice
- Prepare 4 oz proscuitto, thinly sliced
- Get salt and pepper
Top it off with our rich and complex garlicky tahini sauce for the ultimate plant-based meal. Add the spinach and cook for one more minute. Layer squash and spinach mixture in baking dish, using about one fourth of squash and one third of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese, then cover directly with a sheet of parchment or wax paper.
Steps 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.
Layer squash and spinach mixture in baking dish, using about one fourth of squash and one third of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese, then cover directly with a sheet of parchment or wax paper. Add the oil and curry powder to a large bowl and whisk to combine. Add the diced butternut squash to the bowl and toss to coat in the oil mixture. Spread the squash pieces out on a baking tray.
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