Butternut squash casserole with leeks, bacon and thyme
Serves
8
How about bacon to go with a delicious meal for tonight's dinner? Enjoy butternut squash casserole with leeks, bacon and thyme to feed the whole family!
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Ingredients
1
butternut squash, peeled, seeded and large dice
3
leek whites, trimmed, rinsed, quartered and sliced
3 sprigs
fresh thyme, rinsed and leaves stripped
500ml
heavy cream
6
large eggs
450g
bacon, sliced into 5mm strips
100g
parmigiano reggiano, finely grated
1
baguette, sliced into large dice
flaked sea salt, to taste
fresh ground black pepper, to taste
Instructions
- Position rack in center of oven, preheat to 350°F (175°C)
- Heat a large heavy bottom sauté pan over medium-high heat, add bacon, sauté until golden brown, remove
- Drain bacon fat leaving a couple tablespoons in the pan
- Add squash to pan, season with salt and pepper, sauté until golden brown and tender, remove
- Add leek to pan, season with salt and pepper, sauté until golden brown and tender, remove
- In a large mixing bowl combine eggs, cream, and thyme, whisk to combine, season with salt and pepper
- Gently fold squash, leek, bacon and bread together evenly, pour egg mixture evenly over top
- Top with Parmesan, season with salt and pepper
- Bake for 45-60 minutes or until golden brown and fully set, cool slightly uncovered before serving