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Butternut Squash Casserole with Leeks, Prosciutto and Thyme
FOOD AND WINE12Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. butternut squash (—peeled, seeded and cut into 1/2-inch dice)
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. thyme leaves (finely chopped)
- kosher salt
- freshly ground pepper
- 1 Tbsp. 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 parmigiano reggiano cheese (freshly grated)
- 8 oz. baguette (crusts removed and bread cut into 1/2-inch dice)
- 4 oz. prosciutto (thinly-sliced, cut into thin strips)
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