This Butternut Squash Casserole with leeks, prosciutto, and thyme is a delightful dish that is perfect for Thanksgiving. It combines the sweetness of squash with savory ingredients, making it a wonderful addition to your holiday meal.
1: Preheat the oven to 375° and butter a 9-by-13-inch baking ceramic baking dish.
2: In a large bowl, toss the butternut squash with 1 tablespoon of olive oil and the thyme. Season with salt and pepper.
3: Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.
4: Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper.
5: Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
6: In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt, and a 1/2 teaspoon of pepper.
7: Stir in the bread and let stand for 10 minutes.
8: Fold in the squash, prosciutto, and the cooled leeks.
9: Transfer the mixture to the prepared baking dish and bake for 40-45 minutes or until set.
10: Let stand for 15 minutes before serving.
