BACON BUTTERNUT SQUASH RECIPES

BUTTERNUT SQUASH CASSEROLE WITH LEEKS, PROSCIUTTO AND ...

Butternut Squash Casserole with Leeks, Prosciutto and ... image

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. More Squash Recipes

Provided by Justin Chapple

Total Time 2 hours 30 minutes

Yield 10

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
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, prosciutto and the cooled leeks. 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.

BUTTERNUT SQUASH PASTA RECIPES - BBC GOOD FOOD

Butternut squash pasta recipes - BBC Good Food image

Try our favourite butternut squash pasta recipes for warming, comforting dinners. Make an indulgent lasagne, a simple pasta bake or speedy supper

Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com

Number Of Ingredients 1

Ingredients

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SAFFRON RISOTTO WITH BUTTERNUT SQUASH RECIPE | INA GARTEN ...

From foodnetwork.com
Reviews 4.8
Total Time 50 minutes
Category appetizer
Cuisine italian

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

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