Market Eats – Butternut Squash Casserole

This weather has me feeling a little uninspired in the kitchen. To be honest, I could go for a burger, fries, and a milkshake. Or pizza. No judgement.

Plus, basically every Spring recipe features Asparagus and it’s not ready yet! So, I’m reverting back to winter a bit with this Butternut Squash Casserole. Pretty simple to make – plus you can sneak in some spring alliums. Hearty enough for a whole meal or use as a side dish.

Butternut Squash Casserole – Full Belly Farm


  • 1 butternut squash, peeled and cubed
  • 2 Tbsps. olive oil
  • 2 Tbsps. finely chopped thyme
  • Salt and pepper
  • 1 Tbsp. butter
  • 2-3 alliums, like green garlic, shallots, or ramps, thinly sliced
  • 6 eggs
  • 2 ½ cups half-and-half
  • ¼ c Parmesan, grated
  • Baguette, cut into ½-inch dice
  • 4 oz. prosciutto, cut into very small pieces


  1. Heat your oven to 400 degrees F and butter a 9 by 13-inch baking dish. Toss the butternut with 1 tablespoon of the olive oil and the thyme. Spread on a baking sheet and roast in the oven for about 25 minutes until cooked through. Set aside and let cool completely.
  2. In the meantime, melt the butter and remaining 1 tablespoon olive oil in a skillet. Add the alliums and season with salt and pepper. Cook over moderate heat, stirring frequently for about 20 minutes until very soft and tender.
  3.  In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon salt, and a ½-teaspoon of pepper. Add the bread and let sit for 10 minutes or until soaked through. Fold in the squash, alliums, and prosciutto.
  4. Pour into your baking dish, and bake for an hour, until lightly golden on top. Let sit for 15 minutes before serving.

Market Shopping List:

  • Butternut Squash
  • Thyme – (Note: maybe. Has been hit and miss lately)
  • Alliums
  • Eggs
  • Baguette

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