Egg, squash, and prosciutto casserole
30
35
6 to 8
No
Ingredients
- 1 small Butternut squash
- 30 ml (2 tablespoons) of olive oil
- 1 chopped onion
- 15 ml (1 tablespoon) of chopped garlic
- 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 up to taste
- 500 ml (2 cups) of small cubed breads
- 10 slices of minced prosciutto
- 60 ml (1/4 cup) of chopped parsley
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 at medium heat. Cook squash dice for 10 minutes while stirring from time to time.
- Add onion, garlic and leek. Cook for 3 to 4 minutes.
- Meanwhile, in a bowl, whisk eggs with cream, parmesan and seasonings. Incorporate bread cubes, prosciutto and parsley. Pour eggs mixture in the pan. Remove from fire.
- Continue to oven bake for 35 to 40 minutes or till the top gets golden.
Chef’s note
Express tips :
How to trim Butternut squash ?
If the peel is coriaceous and gave you hard times, tenderize it in the microwave for 2 to 3 minutes at 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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