Butternut Squash and Duxelles Casserole

Name: Butternut Squash and Duxelles Casserole
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 cups, 8 serving(s)
Ingredients: 8 ounces mushrooms; 2 shallots; 1 1/2 teaspoons butter; 1 tablespoon fresh parsley; 1/4 teaspoon pepper; 1 cup milk; 2 tablespoons flour; 1 garlic clove; 3/4 cup gruyere cheese, grated; 1/8 teaspoon nutmeg; 2 1/2 lbs butternut squash, peeled, seeded and cut into 1/8-inch slices

Submitted by Wish I Could Cook

"From the February 2010 "Fab Five" list of Vegetarian Times. (Duxelles is a paste of finely chopped mushrooms and shallots.) This is a wonderful comfort food that is actually fairly low calorie (depending on how much cheese you use)."

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photo by Sharon123

Ready In:: 1hr 10mins
Ingredients:: 11
Yields:: 8 cups
Serves:: 8

ingredients

8 ounces mushrooms
2 shallots
1 ¹⁄₂ teaspoons butter
1 tablespoon fresh parsley
¹⁄₄ teaspoon pepper
1 cup milk
2 tablespoons flour
1 garlic clove
³⁄₄ cup gruyere cheese, grated
¹⁄₈ teaspoon nutmeg
2 ¹⁄₂ lbs butternut squash, peeled, seeded and cut into 1/8-inch slices

directions

Pulse mushrooms in food processor until finely chopped. Transfer to bowl.
Plus shallots in food processor until finely chopped. Add to bowl with the mushrooms.
Melt butter in skillet and cook mushroom mixture about 10 minutes -- until mushrooms have released their liquid and most has evaporated and the shallots are starting to brown. Season with salt and pepper.
Preheat oven to 350 degrees.
Grease 9" deep-dish pie pan or gratin dish.
Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly.
Whisk in 1/2 c cheese and nutmeg. Season with salt and pepper.
Spread 1/3 of squash slices on bottom of pan. Top with 1/3 cheese mixture and 1/2 of mushroom mixture.
Repeat layers, ending with cheese sauce.
Sprinkle with remaining cheese.
Bake 45 minutes or until squash is tender and top is browned.
Let stand 10 minutes before serving.

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Reviews

Yum! I enjoyed this for dinner tonight with some rice. Very nice! Made for Vegetarian Swap March 2010.

Sharon123

RECIPE SUBMITTED BY

Wish I Could Cook

East Peoria, Illinois

I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat

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