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Butternut squash casserole with PLT
Butternut squash casserole with PLT

Before you jump to Butternut squash casserole with PLT recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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Although it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. If you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, but that is not true. You get the highest energy savings by completely loading the dishwasher before commencing a wash cycle. By cool drying or air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is definitely something we can all do, without difficulty. A lot of it truly is simply making use of common sense.

We hope you got insight from reading it, now let’s go back to butternut squash casserole with plt recipe. To make butternut squash casserole with plt you only need 13 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Butternut squash casserole with PLT:
  1. Get 3 lb butternut squash, peeled and cubed
  2. Use 2 tbsp olive oil
  3. Use 2 tbsp fresh thyme leaves
  4. Provide 1 tbsp butter
  5. Take 2 leeks, thinly sliced
  6. Get 1/2 tsp sage
  7. Take liquid
  8. Prepare 6 large eggs
  9. Use 2 1/2 cup half and half or cream
  10. Take 1/4 cup grated parmesan cheese
  11. Take 4 cup cubed ciabatta bread,1/2 in. dice
  12. Use 4 oz proscuitto, thinly sliced
  13. Take salt and pepper
Instructions to make Butternut squash casserole with PLT:
  1. Preheat oven to 400°F. Toss squash with 1 tbsp olive oil, salt and pepper. Bake for 25 min., cool.
  2. Cut roots off leeks, split in half lengthwise, remove tough outer leaves and slice thinly. Rinse well and drain well.
  3. Melt butter and 1 tbsp olive oil in skillet on med. Heat. Add in leeks and saute til tender, over med to med low heat. Add sage when taking it off heat.
  4. Cube bread and slice proscuitto.
  5. Mix all liquid ingredients together, add bread cubes and prosciutto, season lightly with salt and pepper. Let bread soak 10 min. In liquid.
  6. In 2 qt casserole, place squash, leeks and liquid mix. Blend all together very well. Bake at 400°F for 1 hour. Rest casserole on counter 15 min. Before eating.

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