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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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)?

Celeste - 2015-11-15 23:32:05

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

Emmi - 2014-12-30 07:50:36

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

JessicaK - 2014-12-14 16:31:55

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.

Tiffany - 2014-12-05 20:43:36

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 : )

suzi - 2014-10-08 19:33:17

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

Michelle - 2014-10-04 13:07:20

3 ounces, divided. Of what?

Girlagogo - 2014-10-04 11:19:35

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

Jimena - 2014-10-04 04:05:47

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.

Deb - 2014-10-03 23:22:57

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 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