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Butternut Squash Casserole with Leeks, Prosciutto, and Thyme
Recipes
Butternut Squash Casserole with Leeks, Prosciutto, and Thyme
6 servings
1 hour, 10 minutes total (Active 35 minutes)

Ingredients

  • 4 tablespoons olive oil
  • 2 large leeks, sliced & washed
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons fresh thyme leaves, coarsely chopped
  • 4 oz thin-sliced prosciutto, small dice
  • 4 large bay leaves
  • ½ cup champagne vinegar
  • 1 medium butternut squash, peeled, seeded, & cut into ½-inch cubes
  • 1 (14.5-oz) can fire roasted tomatoes, drained
  • ¼ cup sun-dried julienne-cut tomatoes in oil, drained
  • 1 teaspoon kosher sea salt
  • 1 teaspoon pepper

Steps

    1. Preheat oven to 375˚F. Heat oil in large sauté pan over medium 2–3 minutes. Add leeks, garlic, thyme, prosciutto, and bay leaves; cook and stir 5 minutes.
    2. Add vinegar and reduce liquid by one-half. Stir in squash, both tomatoes, salt, and pepper until blended. Transfer mixture to a 13- x 9-inch baking dish.
    3. Bake 30–40 minutes until squash is tender. Serve.

Amount per ⅙ recipe serving: Calories 230, Total Fat 14g, Sat Fat 3.5g, Trans Fat 0g, Chol 15mg, Sodium 1030mg, Total Carb 21g, Fiber 4g, Sugars 4g, Protein 7g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%