Butternut Squash Casserole with Leeks, Prosciutto and Thyme | Onions | Boston Organics

Name: Butternut Squash Casserole with Leeks, Prosciutto and Thyme | Onions | Boston Organics
Ingredients: 3 lbs butternut squash-peeled, seeded and cut into 1/2-inch dice; 2 Tbsp extra-virgin olive oil; 2 Tbsp finely chopped thyme leaves; 1 Tbsp 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 oz baguette, crusts removed and bread cut into 1/2-inch dice; 4 oz thinly-sliced prosciutto, cut into thin strips; salt and pepper to taste

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Ingredients

3 lbs butternut squash-peeled, seeded and cut into 1/2-inch dice
2 Tbsp extra-virgin olive oil
2 Tbsp finely chopped thyme leaves
1 Tbsp 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 oz baguette, crusts removed and bread cut into 1/2-inch dice
4 oz thinly-sliced prosciutto, cut into thin strips
salt and pepper to taste