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A truly versatile dish—can be served for brunch, lunch, or dinner as a savory vegetarian option.
- 3 cups cubed (¾-inch chunks) butternut squash
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoons kosher salt, divided use
- 1 teaspoon ground pepper, divided use
- about 4 tablespoons unsalted butter, divided use
- 3 leeks, white & light green parts only, thinly sliced, rinsed well
- 2 garlic cloves, minced
- ¾ lb. mixed wild mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 6 cups cubed (1-inch chunks) rustic white bread, lightly toasted
- 3 cups half-and-half
- 4 large eggs
- 1 tablespoon flour
- ¼ cup shredded parmesan
- 1 cup shredded gruyere cheese
Makes 8–10 servings.
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- Preheat oven to 375 degrees. Heap squash on a rimmed baking sheet, drizzle with oil and sprinkle with ½ teaspoon each of salt and pepper. Toss to coat. Bake, stirring occasionally, until tender and golden brown, about 35 minutes. Transfer to a bowl.
- Melt 2 tablespoons butter in a large frying pan over medium heat. Add leeks with ¼ teaspoon salt; cook until softened. Add garlic, cook 2 minutes, and add mixture to squash.
- Melt remaining 2 tablespoons butter in same pan over medium heat. Add mushrooms and ¼ teaspoon each salt and pepper. Increase heat to medium-high and cook, stirring until mushrooms have released their liquid and are beginning to brown, about 6 minutes. Remove from heat and stir in thyme.
- Add mushrooms to the squash-leek mixture. Stir in bread; scoop into a buttered 9×13-inch baking dish.
- Whisk together the half-and-half, eggs, remaining salt and pepper, the flour and parmesan. Pour the custard over the bread mixture and let stand 10 minutes. Top with gruyere, then bake uncovered until cheese is melted and beginning to brown and custard is just set (poke with a knife to check), 30–35 minutes.
Note: Casserole can be made one day ahead, baked, then cooled, and reheated the next day in a 300-degree oven.
(Source: Adapted from Sunset’s Best Recipes, by Ann Tompkins.)