Monday, February 1, 2010

Butternut Squash & Duxelles Casserole



Tomorrow, Puxsutawney Phil will tell us if we should prepare for six more weeks of cheesy casseroles or start packing up our dutch ovens. My bet, these warm and comforting dinners ain't going nowhere fast...



Butternut Squash & Duxelles Casserole:
from Vegetarian Times, February 2010

Duxelles (pronounced dook-SEHL) is a paste of finely chopped mushrooms and shallots used to flavor classic French dishes. A food processor makes quick work of the chopping. The mixture is extremely 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.

8 oz. fresh mushrooms or mushroom stems
2 shallots, coarsely chopped (1/4 cup)
1 1/2 t butter
1 T finely chopped parsley
1/4 t ground black pepper
1 cup milk
2 T all-purpose flour *to make GF use your favorite GF flour (rice, bean, etc.)
1 clove garlic, minced
3/4 cup shredded Gruyere cheese (3 oz) divided
1/8 t nutmeg
1 (2.5 lb) butternut squash, peeled, seeded, and cut into 1/8-inch slices

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 chipped. Transfer to same bowl.



2. Melt butter in skillet over medium-high heat. Add mushrooms and shallots, and season with salt. Cook 10 minutes, stirring occasionally. Stir in parsley and pepper.

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

4. 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 & pepper.



5. 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 remaining 1/4 cup cheese. Bake 45-60 minutes, or until squash is tender and top is browned. Let stand 10 minutes before serving.





Cuddle up & wish for Spring!

7 comments:

  1. this looks amazing! thanks for the fantastic recipe.

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  2. eating this with my bro, right now as i type. sooooooo good. thanks!

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  3. looks great! just a note - since there's flour in the recipe, unless a substitute/non-traditional flour is used, the recipe is not gluten-free (but is tagged that way).

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  4. Yes, you're right! Thank you for bringing this up. I totally spaced on noting that to make this GF you'll need to swap out the all-purpose flour with a GF substitute (rice flour, your favorite bean flour etc.). The recipe only calls for 2 T to thicken the sauce so you can use whatever you have around the house.
    Good luck!

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  5. Thanks Daisy! It was really delicious, try it out and let me know what you think.

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  6. yum! Sarah, I made this for a dinner party, and both kids and adults loved it! And using a food processor and pre-cut butternut squash made it really easy (lazy about the pre-cut squash, I know, but that's the time I had). Leftovers were gone the next day! Thanks! Emily

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