Butternut Squash and Duxelles Casserole

By Greywolf

Duxelles (pronounced dook-SEHL) is a paste of finely chopped mushrooms and shallots used to flavour classic French dishes. A food processor makes quick work of the chopping. The mixture is extemely versatile - try it spread on toast as an appetizer. This recipe is also a good way to use tough stems from shiitake and portobello mushrooms.

Ingredients

• 8 oz fresh mushrooms or mushroom stems
• 2 shallots, coarsely chopped
• 1 1/2 tsp butter
• 1 Tbsp finely chopped parsley
• 1/4 tsp ground black pepper
• 1 cup 1% low fat milk
• 2 Tbsp all-purpose flour
• 1 clove garlic, minced
• 3/4 cup shredded Gruyere cheese (divided)
• 1/8 tsp nutmeg
• 1 butternut squash, peeled, seeded and cut into 1/8 inch slices

Details

Servings 8
Preparation time 25mins
Cooking time 70mins
Adapted from vegetariantimes.com

Preparation

Step 1

Pulse mushrooms in food processor 20 times or until finely chopped. Transfer to bowl. Place shallots in food processor; pulse 20 times or until finely chopped. Transfer to same bowl.

Melt butter in skillet over mediu-high heat. Add mushrooms and shallots and season with salt (if desired). Cook 10 minutes or until mushrooms have released their liquid, most liquid has evaporated, and shallots are lightly browned, stirring occasionally. Stir in parsley and pepper.

Preheat over to 350 F. Coat 9 inch deep-dish pie pan or gratin dish with cooking spray.

Bring milk, flour and garlic to a simmer in saucepan over medium heat, whisking constantly. Cook 2 minutes or until sauce is thick enough to coat back of spoon, whisking frequently. Whisk in 1/2 cup cheese and nutmeg and season with salt and pepper if desired.

Spread one third squash in prepared pan. Top with 1/3 cup cheese sauce and half of mushroom mixture. Repeat layers, ending with cheese sauce. Sprinkle with reamining 1/4 cup cheese. Bake 45 minutes, or until squash is tender and top is browned. Let stand 10 minutes before serving.