Whether you live in Canada, or are going up for a visit, this weekend marks Thanksgiving in Canada—so to celebrate this festive time of year, we have provided you with an easy and healthy squash recipe that you can whip up and serve to friends and family.
Thanksgiving is a holiday that’s focused on food: Thanksgiving dinner and Thanksgiving potlucks occur throughout the week. In case you’re looking to find some Thanksgiving Day recipes to serve up, we got you covered with a recipe that uses in-season foods that everyone will surely love.
Thanksgiving Canada 2016 Recipes
How delicious does a butternut squash casserole with leeks, prosciutto, and thyme sound? Just the name alone has our mouths watering. If you want your guests to have the same feeling, then read on for the recipe.
What you’ll need to create this delightful dish is three pounds of butternut squash (peeled, seeded, and cut into cubes), two tablespoons of olive oil, two tablespoons of finely chopped thyme leaves, salt and pepper, three leeks (halved lengthwise and thinly slices diagonally), six large eggs, two-and-a-half cups of half and half, eight ounces of baguettes (cut into cubes), a quarter cup of grated Parmigiano-Reggiano cheese, and four ounces of thinly slices prosciutto in thin strips.
Now, you will want to begin by preheating the oven to 400 degrees and by buttering a nine by twelve-inch baking dish. In a large bowl, toss the butternut squash with one tablespoon of olive oil and thyme. Season the mixture with some salt and pepper for taste.
Now spread your newly-dressed squash in the dish to create a single layer and roast for about 25 minutes, or until tender. While the squash is roasting, melt butter in a skillet with the remaining olive oil. Add the leeks and season with salt and pepper. Cook over medium heat until the leeks are tender—roughly 20 minutes—and allow to cool.
The last step involves beating the eggs with the half-and-half in a large bowl along with the cheese and salt and pepper. Stir in the bread bits and allow to sit for roughly 10 minutes to absorb the mixture. Fold in the squash and the prosciutto and transfer your new mixture to a baking dish.
Bake the mixture for roughly an hour, or until the top is a golden brown. Remove from the oven, allow the dish to sit for 15 minutes and voila, it’s ready to stir!
Your guests will love this take on a bread pudding with the addition of squash and prosciutto to truly make it an enjoyable Thanksgiving Day meal. This dish is festive and really picks up on the fall-time flavors with savory butter and freshly grates cheese immersed in the bread to make a wonderfully-new family favorite dish.
“Butternut squash casserole with leeks, prosciutto, and thyme,” Food and Wine web site, http://www.foodandwine.com/recipes/butternut-squash-casserole-leeks-prosciutto-and-thyme, last accessed October 5, 2016.