BUTTERNUT SQUASH AND DUXELLES CASSEROLE
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).
Provided by Wish I Could Cook
Categories Vegetable
Time 1h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
BUTTERNUT SQUASH AND DUXELLE CASSEROLE
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!
Categories Vegetarian Meals French French Vegetarian Meals Vegetarian Vegetarian Vegetarian Meals Side Dish Vegetarian Meals Side Dish
Yield 8
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
BUTTERNUT SQUASH CASSEROLE
I got this from a magazine. I made it, loved it, and ate the whole pan by myself! (In 4 days. HA!) (My husband doesn't like squash.) I will definitely be making this for Thanksgiving for myself!
Provided by Chef Kiddle
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook squash in water in covered pot. First, bring to boil, then reduce heat and simmer for about 15 minutes or until squash is tender. Drain.
- Beat squash in bowl until smooth. Add the remaining ingredients and beat well. Transfer mixture to a 1 1/2 quart baking dish that has been sprayed first with nonstick cooking spray.
- Cover and bake at 350 degrees for half an hour.
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