Squash eggs casserole and prosciutto

Author: 5/15
Casserole d'oeufs à la courge et proscuitto
Preparation 30
Baking 35
Portions 6 to 8
Freezing No


  • 1 small Butternut squash
  • 30 ml (2 tablespoons) of olive oil
  • 1 chopped onion
  • 15 ml (1 tablespoon) of chopped garlic
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 6 eggs
  • 250 ml (1 cup) of 15% cooking cream
  • 80 ml (1/3 cup) of grated Parmesan
  • Salt and pepper up to taste
  • 500 ml (2 cups) of small cubed breads
  • 10 slices of minced prosciutto
  • 60 ml (1/ 4cup) of chopped parsley
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Preheat oven at 400°F (205°C).
  • Peel the squash, then remove seeds and filaments. Dice its flesh.
  • In an oven safe pan, heat oil at medium heat. Cook squash dice for 10 minutes while stirring from time to time.
  • Add onion, garlic and leek. Cook for 3 to 4 minutes.
  • Meanwhile, in a bowl, whisk eggs with cream, parmesan and seasonings. Incorporate bread cubes, proscuitto and parsley. Pour eggs mixture in the pan. Remove from fire.
  • Continue to oven bake for 35 to 40 minutes, or till the top gets golden.

Chef's notes

Express tips :

How to trim Butternut squash ? 

If the peel is coriaceous and gave you hard times, tenderize it in the microwave for 2 to 3 minutes at high power. Then set on a cutting board and peel with a peeler. Slice the squash in two, then remove the seeds and filaments with a spoon. Simple and fast !