Butternut Squash and Duxelles Casserole Recipe | Vegetarian Times Skip to main content

Butternut Squash and Duxelles Casserole

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.

Ingredients: 

Ingredients: 

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8 oz. fresh mushrooms or mushroom stems
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2 shallots, coarsely chopped (¼ cup)
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1 ½ tsp. butter
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1 Tbs. finely chopped parsley
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¼ tsp. ground black pepper
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1 cup 1% low-fat milk
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2 Tbs. all-purpose flour
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1 clove garlic, minced
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¾ cup shredded Gruyere cheese (3 oz.), divided
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⅛ tsp. nutmeg
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1 (2.5 lb.) butternut squash, peeled, seeded, and cut into ⅛-inch slices

Instructions: 

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.

2. Melt butter in skillet over medium-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.

3. Preheat oven to 350°F. 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 and pepper, if desired.

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 minutes, or until squash is tender and top is browned. Let stand 10 minutes before serving.

Nutrition Information: 

Calories: 
134
Protein: 
7 g
Total Fat: 
5 g
Saturated Fat: 
3 g
Carbohydrates: 
19 g
Cholesterol: 
15 mg
Sodium: 
60 mg
Fiber: 
3 g
Sugar: 
5 g
Yield: 
Serves 8

Comments on this Recipe

made this holiday, and was the crowd pleaser! i was shocked! didn't even get to try it and left the recipe at my mom's. had to look it up on line, cuz i'm makin it again!

This recipe was FANTASTIC! I absolutely love mushrooms, butternut squash, and cheese, but all together makes for a WODNERFUL meal that made me drool the whole time it was baking. This is a must-make recipe! I suggest seasoning the ingredients with salt along the way, because it adds to the depth of flavor! Also, 2.5 lbs of squash may be a bit too much, but maybe it was just me. We had a lot left over, which isn't really a problem. :)

I found this to be a flavorful and filling meal. I had no problem with the amount of squash. I agree with salting along the way. BTW, the meal also reheats well.

DELICIOUS! Everyone loved it, and I had to feed two "meat and potatoes" guys. I used monterey jack and mozzarella instead of gruyere (since it wasn't on hand and is expensive). I did not add any salt whatsoever and the dish was extremely flavorful, didn't miss it a bit.

I have to admit after reading the rave reviews, I was pretty disappointed by this recipe. It came out really mushy and I felt like the flavor combination just didn't quite work. Other people liked it, but I don't think I will make this again. It was quite a lot of prep work too.

This was a great dish, I just made it and my family loved it. I used regular Swiss Cheese and it was very good.

Doubling this recipe for Thanksgiving this week. All the carnivores LOVED it! My brother even thought the duxelles was sausage (Quite the compliment coming from him!).

I used cubed butternut and it turned out so rich and delicious.Everyone loved it. I didn't want to spend the money on the Gruyere but was really happy with the taste.It was worth it!

My whole family (even the 5 yr old) loved it. I've used swiss cheese one time as well and it was fine, as well as onions instead of shallots. The recipe makes 2 meals for my family with 3 young kids - and freezes well for later. No mushiness in the 2 times I've made it.

This was SO delish!! It was all we could do to NOT eat the whole thing. LJ, thanks for saying it freezes well. We'll definitely be making this again!!

Excellent! A real crowd pleaser. I substituted So Delicious unsweetened coconut milk and Daiya mozzarella shreds for a delicious, soy-free vegan version. I also substituted whole wheat flour. Turned out amazing!

This dish recipe is too costly and time consuming for the result. Texture was mushy and flavor wasn't pleasing. I shared this as a meal and no one cared for it.

This dish recipe is too costly and time consuming for the result. Texture was mushy and flavor wasn't pleasing. I shared this as a meal and no one cared for it.

This dish was wonderful! I added a little thyme to the mushroom mixture and I also used a little extra cheese on top because I used what I bought. For the person that thought it was too mushy, try using a wider dish like a gratin pan which will make the layers more shallow.

I made this exactly by the recipe, and it was excellent. I didn't find it to be costly OR time consuming (in fact, it was under 30 minutes of prep), and the result was a very flavorful, tender-but-firm casserole that all four of us loved. I have a non-veg husband, a 15-year-old veg daughter, and a six-year-old veg daughter who's often very picky. Neither she nor my husband "like" mushrooms, but the duxelles was their favorite part of the meal. Both my girls used spoons to get the last of it out of the casserole dish, and I can tell you that doesn't happen often.

This is a wonderful recipe. I used it as a side dish in place of potatoes, rice or pasta.....and it was a big hit.

This is an amazing recipe. I absolutely can't stand mushrooms but I LOVED them in this dish. Even had my carnivore husband and mom fall in love. I would definitely recommend trying this out. It lasted me about 3 days....so good!

I'll have alot of butternut squash from my garden this year. I now know what to do with them. Thanks

I suffer from gout and mushrooms is one of it's triggers. What can I substitute for them?

One reader mentioned freezing this. If made ahead and frozen, how do you cook it?

I was looking for a vegetarian holiday dish that wasn't filled with starchy pasta or potatoes. Oh my -- this is DIVINE. Because I made it for a special occasion, I swapped the lowfat milk for something *fattier* as a treat. But I would make it again and again with the lowfat milk. For those complaining about cost, you can get less expensive cheese than Gruyere which does tend to be pricey, and it will be just as good. Finally, I didn't have fresh parsley but I did have fresh thyme and it was great. This is a keeper.

Ill try it this weekend!!!I have the squash already. ;) Thank you.

3 ounces, divided. Of what?

I've not found a gruyere that is vegetarian. Does anyone know of a brand that is?

i made this (vegan) and it was really good. remade it twice since. last nite stuffed in a taco shell with some brown rice, black beans and green salsa and toasted it in the oven. today i stuffed it in a whole wheat tortilla with brown rice, vegan shredded mozzarella and toasted it till hot. drizzled it in green salsa and YUMMO!! thanks so much : )

I made this dish for dinner and it turned out, AMAZING!! I subbed the Gruyere for Smoked Gouda, added steamed broccoli for extra veggies and everyone in my house loved it. I will definitely be making this again.

I love this recipe and I'm making this today for the second day in a row :D

My go-to dish. It is tasty and easy to make and the most surprising part for me is how filling it is!

Followed the recipe exactly and it was SO delicious! However it was very wet. I poured off at least 1/2 cup of liquid after I cut into it. Any ideas? I wonder if my squash was just especially moist? Has anyone tried roasting the squash first (might extract some of the liquid)?