Butternut Squash Casserole with Leeks, Prosciutto, and Thyme

It is certainly starting to feel like Fall in the Pacific Northwest, and that means it is time to eat more squash! If you know me, you know I love to eat squash. I will use any excuse I can to eat any kind of squash I can get my hands on. This dish actually incorporates several favorites of mine; bread pudding, leaks, squash... Yum!

Seamus and I have had another busy weekend hanging out with our good friend Dorothy who was visiting us from New Orleans. We decided to lay low for the rest of our Sunday, and this was the perfect recipe to make while hanging out together. It takes some time (you have to roast the squash and bake the casserole), but if you have the time, it is totally worth the day of delicious smells and tastes that are the result!

Butternut Squash Casserole with Leeks, Prosciutto, and Thyme

Courtesy of Justin Chappel at Food and Wine

INGREDIENTS

3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped thyme leaves
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
3 leeks—white and light green parts only, halved lengthwise and thinly sliced crosswise (about 4 cups)
6 large eggs
2 1/2 cups half-and-half
1/4 cup freshly grated Parmigiano-Reggiano cheese
8 ounces baguette, crusts removed and bread cut into 1/2-inch dice
4 ounces thinly-sliced prosciutto, cut into thin strips

INSTRUCTIONS

1. Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. 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.
2. 
   
3. 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. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
4. 
   
5. In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.