Ingredients
-
8
-
2
-
1 1/2
-
1
-
1/4
-
1
-
2
-
1
-
3/4
-
1/8
-
2 1/2
-
-
-
-
Directions
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) , Yum! I enjoyed this for dinner tonight with some rice Very nice! Made for Vegetarian Swap March 2010
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Steps
|
1
Done
|
Pulse Mushrooms in Food Processor Until Finely Chopped. Transfer to Bowl. |
|
2
Done
|
Plus Shallots in Food Processor Until Finely Chopped. Add to Bowl With the Mushrooms. |
|
3
Done
|
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. |
|
4
Done
|
Preheat Oven to 350 Degrees. |
|
5
Done
|
Grease 9" Deep-Dish Pie Pan or Gratin Dish. |
|
6
Done
|
Bring Milk, Flour, and Garlic to a Simmer in Saucepan Over Medium Heat, Whisking Constantly. |
|
7
Done
|
Whisk in 1/2 C Cheese and Nutmeg. Season With Salt and Pepper. |
|
8
Done
|
Spread 1/3 of Squash Slices on Bottom of Pan. Top With 1/3 Cheese Mixture and 1/2 of Mushroom Mixture. |
|
9
Done
|
Repeat Layers, Ending With Cheese Sauce. |
|
10
Done
|
Sprinkle With Remaining Cheese. |
|
11
Done
|
Bake 45 Minutes or Until Squash Is Tender and Top Is Browned. |
|
12
Done
|
Let Stand 10 Minutes Before Serving. |
