Butternut Squash Casserole with Leeks, Prosciutto and Thyme

This luscious squash-studded bread pudding is the ideal accompaniment to roasted meats and birds, or cut it into large squares and serve as a main course with a green salad on the side.

Slideshow:More Squash Recipes

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  • Servings: 10

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  • 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 and freshly ground 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

How to make this recipe

  1. Preheat the oven to 400° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.

  2. Meanwhile, in a medium skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the leeks and season with salt and pepper. Cook over moderate heat, stirring, until tender, about 20 minutes. Let cool slightly.

  3. In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon of salt and a 1/2 teaspoon of pepper. Stir in the bread and let stand for 10 minutes. Fold in the squash and the prosciutto. Transfer the mixture to the prepared baking dish and bake for about 1 hour, until lightly golden on top. Let stand for 15 minutes before serving.

Contributed By Photo © Alexandra Rowley Published November 2011

493942 recipes/butternut-squash-casserole-leeks-prosciutto-and-thyme 2013-12-06T23:14:32+00:00 Justin Chapple fall|winter|christmas|thanksgiving|american|casseroles-and-gratins|side-dishes|10 november-2011,justin chapple,vegetable casserole,vegetable gratin,butternut squash recipe,savory bread pudding,stuffing recipe,thanksgiving side dish recipes,butternut-squash-casserole-leeks-prosciutto-and-thyme 493942

Aggregate Rating value: 5

Review Count: 3191

Worst Rating: 0

Best Rating: 5

Author Name: Sheila Brady

Review Body: There is a mistake in this recipe.  The leeks are missing from step 3.

Date Published: 2016-11-18

Author Name: SharonDr

Review Body: Can this be made ahead? Does it freeze well?  Recommendations for temperature and time for reheating?  I would like to make it even a day ahead for Thanksgiving.  Thank you!

Date Published: 2016-11-21

Author Name: MeggOwl Hoo

Review Body: Also, it doesn't say temperature to bake it at for an hour. It says 400 degress to cook squash...is it also baking for an hour at 400?

Date Published: 2016-11-21

Author Name: MeggOwl Hoo

Review Body: SharonDr I am wondering about same thing...any advice to whether this can be made ahead?

Date Published: 2016-11-21