Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, butternut squash casserole with plt. It is one of my favorites food recipes. This time, I’m gonna 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 on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Butternut squash casserole with PLT is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To begin with this 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 can achieve that.
The ingredients needed to make Butternut squash casserole with PLT:
- Take 3 lb butternut squash, peeled and cubed
- Take 2 tbsp olive oil
- Take 2 tbsp fresh thyme leaves
- Get 1 tbsp butter
- Make ready 2 leeks, thinly sliced
- Make ready 1/2 tsp sage
- Get liquid
- Get 6 large eggs
- Take 2 1/2 cup half and half or cream
- Prepare 1/4 cup grated parmesan cheese
- Make ready 4 cup cubed ciabatta bread,1/2 in. dice
- Get 4 oz proscuitto, thinly sliced
- Take salt and pepper
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 Casserole is light and fluffy, with a hearty pecan oat streusel. This casserole is a delicious addition to your holiday table!
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.
The funny thing is, this Butternut Squash Casserole with Pecan Oat Streusel came about because of some leftover streusel I had from my Pear Ginger. 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. Get the recipe for Butternut Squash Casserole at http In this video we'll show you how to turn butternut squash into a creamy, sweet, dessert casserole. The casserole gets a crisp topping made out of vanilla wafers, margarine and butter.
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