In this butternut squash casserole, roasted butternut squash, sautéed leeks, bread, and prosciutto bake together in a savory, cheesy custard.
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.This luscious butternut squash casserole is the ideal accompaniment to roasted meats and birds, yet it's hearty enough to be served as a brunch dish or main course alongside a green salad.
Once baked, it’s important to let this butternut squash casserole stand for at least 15 minutes before serving. This will allow the custard to set, making it easier to serve clean and even portions.8 ounces baguette, crusts removed and bread cut into 1/2-inch dicePreheat the oven to 400°F, and butter a 9- x 13-inch ceramic baking dish. In a large bowl, toss the butternut squash with the thyme and 1 tablespoon of the olive oil. Season with salt and pepper.
Meanwhile, in a medium skillet, melt the butter in remaining 1 tablespoon olive oil. Add the leeks, and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.
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