Egg, squash, and prosciutto casserole
30
35
6 to 8
No
Ingredients
- 1 small Butternut squash
- 30 ml (2 tablespoons) of olive oil
- 1 onion, chopped
- 15 ml (1 tablespoon) of garlic, chopped
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 6 eggs
- 250 ml (1 cup) of 15% cooking cream
- 75 ml (1/3 cup) of grated Parmesan
- Salt and pepper, to taste
- 500 ml (2 cups) of small cubed breads
- 10 slices of minced prosciutto
- 60 ml (1/4 cup) of parsley, chopped
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°C).
- Peel the squash, then remove seeds and filaments. Dice its flesh.
- In an oven-safe pan, heat oil over medium heat. Cook the diced squash for 10 minutes, stirring occasionally.
- Add onion, garlic and leek. Cook for 3 to 4 minutes.
- Meanwhile, whisk eggs with cream, Parmesan, and seasonings in a bowl. Incorporate bread cubes, prosciutto and parsley. Pour the egg mixture into the pan. Remove from fire.
- Continue to bake in the oven for 35 to 40 minutes, or until the top is golden.
Chef’s note
How to trim Butternut squash?
If the peel is coriaceous and gives you a hard time, tenderize it in the microwave for 2 to 3 minutes on high power. Then set on a cutting board and peel with a peeler. Slice the squash in two, then remove the seeds and filaments with a spoon. Simple and fast!
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