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Hello everybody, it is John, welcome to my 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’m gonna make it a little bit unique. 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. Spread the squash on a Review Body: Frustrating that Food & Wine specifically includes this recipe in a collection of great make-ahead casseroles but doesn't give any.
Butternut squash casserole with PLT is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Butternut squash casserole with PLT is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook butternut squash casserole with plt using 13 ingredients and 7 steps. Here is how you can achieve it.
Preparation To Make of Butternut squash casserole with PLT:
- Prepare butternut squash, peeled and cubed
- Take olive oil
- Take fresh thyme leaves
- Get butter
- Make ready leeks, thinly sliced
- Prepare sage
- Prepare liquid
- Take eggs
- Take half and half or cream
- Get grated parmesan cheese
- Make ready cubed ciabatta bread,1/2 in. dice
- Make ready proscuitto, thinly sliced
- Get salt and pepper
Butternut Squash Rice Casserole is a warm and cozy Fall meal that's very easy to make and it's packed full of flavor and texture. It's a great dish to serve There's nothing better than a warm and rich casserole for dinner ESPECIALLY when said casserole is prepared with arborio rice plus butternut. Butternut Squash Casserole is light and fluffy, with a hearty pecan oat streusel. This casserole is a delicious addition to your holiday table!
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. 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. I am a butternut squash fan to start with but this recipe ROCKS.
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