Butternut Squash Casserole with Leeks, Prosciutto, and Thyme

★★★☆☆

Prep: 20 mins (est.) Cook: 2h 10m (est.) Serves: 6-8

3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch dice (1361 g)
2 Tbsp extra-virgin olive oil (29.6 ml)
2 Tbsp finely chopped thyme leaves (29.6 ml)
Kosher salt and freshly ground pepper
1 Tbsp unsalted butter (14.8 ml)
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 (591 ml)
1/4 cup freshly grated Parmigiano-Reggiano cheese (59.1 ml)
8 ounces baguette, crusts removed, and bread cut into 1/2-inch dice (227 g)
4 ounces thinly sliced prosciutto, cut into thin strips (113 g)

Preheat oven to 400°F (200°C). Butter a 9x13-inch baking dish.\n2. In a large bowl, toss butternut squash with 1 Tbsp olive oil and thyme. Season with salt and pepper.\n3. Spread squash in a single layer on a baking sheet. Roast for about 25 minutes, until tender, tossing once halfway through. Let cool.\n4. Meanwhile, melt butter with the remaining 1 Tbsp olive oil in a medium skillet. Add leeks and season with salt and pepper. Cook over medium heat, stirring, until tender, about 20 minutes. Let cool slightly. \n5. In a large bowl, whisk eggs with half-and-half, cheese, 1 tsp salt, and 1/2 tsp pepper. Stir in bread and let stand for 10 minutes. Fold in squash, prosciutto, and cooled leeks.\n6. Transfer the mixture to the prepared baking dish. Bake for about 1 hour, until lightly golden on top.\n7. Let stand for 15 minutes before serving.

Wine Pairing: Fruity White (Chardonnay) — Chardonnay or a medium-bodied white wine like Viognier.