Butternut Squash Casserole with Leeks, Prosciutto and Thyme

Would someone please provide the approximate number of cups of squash? (Why does the recipe provide the information for the leeks but not the squash?!?) I will be purchasing pre-packaged squash cubes rather than going through the process of cleaning/chopping the squash by hand and this measurement would help greatly. Thank you!

Made this for Thanksgiving and it was incredible!! My daughter is vegan, so I did flax seed eggs instead of real eggs and eliminated the cheese. I used soy chorizo instead of the prosciutto. Can’t wait to make it again!

Great recipe. I made half of the recipe, used an 8x8 Pyrex dish and baked at 400 degrees. It was perfect at 40 minutes. Next time I will add more prosciutto.

Frustrating that Food & Wine specifically includes this recipe in a collection of great make-ahead casseroles but doesn't give any advice on re-heating or how long ahead it can be made.

just made this. Leeks are out of season, used a little over 2 cups of green onions in it's place. Did add a tad over the 1/4 of freshly grated parmesean regiano and glad I did.. Had to use a smaller but deeper baking dish. Still worked out great. This recipe didn't fail. Will make again in a heart beat.

Also doesn't say at all what to do with the cheese. I assume sprinkle over the top before baking?

This recipe stole the show for a small thanksgiving dinner. I replaced the prosciutto with a savory sausage and used a gluten free baguette (celiac friendly!) and it was incredible. I cooked it in a cast iron skillet and it had the perfect amount of crunch on the edges. I cooked both the squash and the dressing at 400.

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!

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