Butternut Squash and Duxelle Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8oz fresh mushrooms, quartered2 shallots, peeled and coarsely chopped1 1/2 tsp butter1 tbsp chopped parsely1/4 tsp pepper1 cup 1% milk2 tbsp AP Flour1 minced clove garlic (1 tsp)1/4 cup parmesan cheese1 oz gruyere, shredded1/8 tsp nutmeg1 2.5lb butternut squash, peeled, seeded, and cut into 1/8" thin slices
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.
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.
Nutritional Info 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
Member Reviews