Butternut Squash Casserole with Leeks Prosciutto and Thyme
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
- Freshly ground black 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
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