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.
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