nutritional information

Per 1-cup serving:

  • 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

Butternut Squash and Duxelles Casserole

Butternut Squash and Duxelles Casserole

Serves 8

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 (¼ cup)
  • 1 ½ tsp. butter
  • 1 Tbs. finely chopped parsley
  • ¼ tsp. ground black pepper
  • 1 cup 1% low-fat milk
  • 2 Tbs. all-purpose flour
  • 1 clove garlic, minced
  • ¾ cup shredded Gruyère cheese
  • (3 oz.), divided
  • ⅛ tsp. nutmeg
  • 1 (2.5 lb.) butternut squash, peeled, seeded, and cut into ⅛-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 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.

February 2010 p.60

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comments

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

Vi - 2014-09-08 18:07:52

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

Mitcheel - 2013-11-19 23:01:09

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

Laura Irizarry - 2013-06-29 14:06:02

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!

Nita Bailey - 2013-03-25 23:17:33

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.

Lorelee - 2013-02-11 00:43:27

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.

Monica - 2011-10-13 21:51:52

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.

Kate - 2011-04-11 08:34:56

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.

Sarah - 2011-03-29 14:20:52

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.

Sarah - 2011-03-29 14:20:48

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!

Rachelle - 2011-03-24 18:53:55

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!!

L Ross - 2011-02-10 16:31:11

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.

LJ - 2011-01-12 07:47:13

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!

Jessica - 2011-01-12 00:55:35

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!).

Catherine - 2010-11-22 21:56:59

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

JoanP - 2010-07-10 21:30:14