Recipes Desserts Custards, Puddings & Mousse Pudding Butternut Squash Casserole with Leeks, Prosciutto, and Thyme 5.0 (3,202) 18 Reviews This rich, hearty casserole is a cross between a vegetable gratin and savory bread pudding. By Justin Chapple Justin Chapple 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. Food & Wine's Editorial Guidelines Updated on October 23, 2024 Save Rate PRINT Share Close Photo: Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 10 servings Jump to recipe 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. Start by roasting the squash with olive oil, thyme, salt, and pepper until the squash becomes tender. While the squash roasts, sauté the leeks until they too are tender. Toss together the cooked vegetables with a savory custard, bread, and prosciutto. Finally, bake the casserole for a luxurious fall side dish. Frequently Asked Questions What are the best ways to eat butternut squash? We can’t possibly count the number of ways we love to cook and consume butternut squash, but let’s give it a try. Enjoy butternut squash soup for a simple, delicious fall recipe for lunch or as a light starter for dinner. Top it with crisp pancetta or bacon and crème fraîche for a luxurious finish. Slice or dice butternut squash, and roast it for a colorful vegetable side dish. Or mash the gourd with butter, cream, a splash of orange juice, and ground cinnamon for another side dish option. Should you wash butternut squash before cooking? Most butternut squash recipes call for peeling and discarding the skin before cooking. Still, you should thoroughly wash your squash under warm water until it’s clean of dirt and debris. Pat the squash dry with a paper towel before continuing with the recipe. Notes from the Food & Wine Test Kitchen Be sure to thoroughly wash the leeks before slicing them. They are prone to trapping lots of dirt and sand between their thin layers, so be careful to rinse it all out before cooking with them. You can also soak the leeks in water for 20 minutes before prepping, which will help release anything trapped inside. 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. Cook Mode (Keep screen awake) Ingredients 3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch dice 2 tablespoons finely chopped thyme leaves 2 tablespoons extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter, plus more for baking dish 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 Directions Preheat 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. Spread the squash on a baking sheet in a single layer, and roast until tender, about 25 minutes, tossing once halfway through. Let cool. 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. In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the bread, and let stand for 10 minutes. Fold in the squash, prosciutto, and the cooled leeks. Transfer the mixture to the prepared baking dish, and bake for about 1 hour, until light golden on top. Let stand for 15 minutes before serving. Originally appeared: November 2011 Rate It Print