Prep 25 mins
Cook 45 mins
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).
- 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
- 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.
Yum! I enjoyed this for dinner tonight with some rice. Very nice! Made for Vegetarian Swap March 2010.