🍂BUTTERNUT SQUASH CASSEROLE with Leeks, Prosciutto and Thyme🍂 This could also be a great THANKSGIVING option 🍂 🍁Ingredients: 3 pounds butternut squash—peeled, seeded and cut into 1/2-inch dice 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped thyme leaves Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 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 3/4 cup freshly grated Parmigiano-Reggiano cheese 8 ounces baguette cut into 1/2-inch dice 4 ounces thinly-sliced prosciutto, cut into thin strips 🍁Instructions: Preheat the oven to 375° and butter a 9-by-13-inch baking ceramic baking dish. In a large bowl, toss the butternut squash with 1 tablespoon of the olive oil and the thyme. Season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for about 25 minutes, until tender, tossing once halfway through. Let cool.
 Meanwhile, ...