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
- 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.
- 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.
- 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.
- 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)