Butternut Squash and Duxelles Casserole

READY IN: 1hr 10mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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