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