Roasted Butternut Squash, Prosciutto, And Sage Quiche

• 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch chunks
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon salt
• 1 leek (white and light green parts only), chopped
• 2 garlic cloves, minced
• 4 large eggs
• 2 cups milk
• 4 slices prosciutto, chopped (1/2 cup)
• 1 cup Pecorino Romano cheese
• 1 tablespoon chopped fresh sage
• 1 10-inch pie crust

1. Preheat oven to 400u0b0F. Place squash on a greased cookie sheet and drizzle evenly with 1/2 tablespoon olive oil and 1/2 teaspoon salt. Bake squash for 25-30 minutes at 400u0b0F or until tender. Lower oven heat to 350u0b0F.
2. Heat remaining 1 tablespoon olive oil over medium heat in a large skillet and saute leeks for 5 minutes or until tender. Add garlic and saute one additional minute.
3. Beat eggs and milk in a large bowl until well mixed. Mix in butternut squash, leeks, prosciutto, cheese, sage, and remaining 1/4 teaspoon salt. Line a 10-inch pie pan with prepared pie crust; pour in quiche mixture. Bake at 350u0b0F for 45 to 60 minutes, or until set. Cool slightly and cut into 8 wedges. Makes 8 servings.

butternut squash, olive oil, salt, only, garlic, eggs, milk, romano cheese, fresh sage, crust

Taken from food52.com/recipes/8125-roasted-butternut-squash-prosciutto-and-sage-quiche (may not work)