Butternut Squash, Potato and Ham Casserole
- Ingredients:
- 2 cup chopped ham
- 1½ cup Yukon Gold potatoes, cut into cubes
- 1½ cup butternut squash, cut into cubes
- 1 cup parsley
- 2 cups homemade breadcrumbs
- ½ cup grated Parmigiano-Reggiano
- 2 tbsps extra virgin olive oil
- 1 tsp sea salt
- 1 tsp freshly cracked black peppercorns
- Directions:
- Preheat oven to 350 degrees
- Wash, peel and cube two large Yukon Gold potatoes.
- Peel one large butternut squash, remove seeds and cut into cubes.
- Into a large casserole dish add two (2) tbsps of extra virgin olive oil.
- Add the potatoes and butternut squash into the casserole dish.
- Season potatoes and butternut squash with sea salt, and freshly cracked black peppercorns, and toss ingredients together.
- In a food processor add had and fresh parsley, pulse until the ham resembles small crumbles.
- Evenly distribute the ham and parsley mixture over the potatoes and butternut squash.
- Spoon the Alfredo sauce over the ham mixture.
- Clean out and dry the food processor, 3-4 slices of artisan bread and grated Parmigiano-Reggiano. Pulse until you have breadcrumbs.
- Scatter the breadcrumbs over the casserole evenly.
- Place the dish in a preheated 350-degree oven and bake for one hour.
- Remove from the oven and allow to cool for a bit.
- Serve hot or as a side or main dish.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=38642
3.5.3226