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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 117.0
  • Total Fat: 4.4 g
  • Cholesterol: 13.4 mg
  • Sodium: 100.7 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 6.4 g

View full nutritional breakdown of Butternut Squash and Duxelle Casserole calories by ingredient
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Butternut Squash and Duxelle Casserole

Submitted by: BTVMADS

Introduction

This recipe is from the Feb. 2010 issue of Vegetarian Times, and includes some ultimate winter comfort foods: cheese and butternut squash!

This is a great way to play with mushrooms and enjoy some traditional French ingredients (Duxelle is a French mushroom paste that they use in EVERYTHING savory!). Enjoy it with Hungry Girl's Chicken Cordon Bleu or a simple roasted chicken!
This recipe is from the Feb. 2010 issue of Vegetarian Times, and includes some ultimate winter comfort foods: cheese and butternut squash!

This is a great way to play with mushrooms and enjoy some traditional French ingredients (Duxelle is a French mushroom paste that they use in EVERYTHING savory!). Enjoy it with Hungry Girl's Chicken Cordon Bleu or a simple roasted chicken!

Number of Servings: 8

Ingredients

    8oz fresh mushrooms, quartered
    2 shallots, peeled and coarsely chopped
    1 1/2 tsp butter
    1 tbsp chopped parsely
    1/4 tsp pepper
    1 cup 1% milk
    2 tbsp AP Flour
    1 minced clove garlic (1 tsp)
    1/4 cup parmesan cheese
    1 oz gruyere, shredded
    1/8 tsp nutmeg
    1 2.5lb butternut squash, peeled, seeded, and cut into 1/8" thin slices

Directions

Pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Pulse shallots in processor until finely chopped; add to mushrooms

Melt butter in a skillet over medium-high heat. Add mushrooms and shallots, season with salt, and saute 10 minutes, stirring occasionally. The mushrooms will have released their liquid, which will then evaporate, and the shallots should be golden brown. Stir in parsley and pepper.

Preheat oven to 350* F. Coat a 9-inch deep dish pie or gratin dish with cooking spray.

Whisk milk and flour together in a cold saucepan, add garlic, and then heat over medium until the mixture simmers, whisking constantly. Simmer 2 minutes or until thickened enough to coat a spoon. Whisk in the nutmeg, parmesan cheese and half of the gruyere, then remove this sauce from direct heat.

Spread one third of the sliced squash in the bottom of the prepared pan. Top with ONE THIRD of the cheese sauce and HALF of the mushroom mixture. Repeat layers, ending with the cheese sauce. Sprinkle top with remaining gruyere.

Bake for 45 minutes, or until squash is tender and the cheese browned. Let sit 10 minutes before serving. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user BTVMADS.






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Member Ratings For This Recipe

  • My boyfriend and I did not like this. I would not make again. - 1/4/11

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  • This was amazing. Made it for some friends and they went back for seconds. I didn't layer it, but mixed it all together and cooked it covered to help speed up the cooking. - 9/23/10

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  • oh wow.. made this the other day and absolutely loved it! It does NOT taste healthy at all :) Do make sure you cook it enough, though. - 2/13/10

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