Butternut Squash Duxelle Casserole

This is the other recipe I picked out of Vegetarian Times yesterday. Missy and I just sampled the final product and were pretty stoked at the healthiness to richness ratio. The squash and mushrooms are so hearty that you forget you’re eating something healthy. And the cheese sauce is made with light cheese, 1% milk and NO butter. Definitely a recipe you could modify to your liking based on the root veggies you want to use and types of cheese you have on hand. I actually added a sweet potato to bulk this up, since my butternut squash was kind of small.

Activity: We’re heading to the farm (in the rain) around noon, where I plan to burn some calories. And then to the gym after that.

Butternut Squash Duxelle Casserole

8oz fresh mushrooms, quartered
2 shallots, peeled and coarsely chopped
1 1/2 tsp butter
1 tbsp chopped parsely
1/4 tsp pepper
1 cup 1% milk
2 tbsp AP Flour
1 minced clove garlic (1 tsp)
1/4 cup parmesan cheese
1 oz gruyere, shredded (I used low fat Mozz and Parmesan instead)
1/8 tsp nutmeg
1 2.5lb butternut squash, peeled, seeded, and cut into 1/8″ thin slices

Pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Pulse shallots in processor until finely chopped; add to mushrooms

Melt butter in a skillet over medium-high heat. Add mushrooms and shallots, season with salt, and saute 10 minutes, stirring occasionally. The mushrooms will have released their liquid, which will then evaporate, and the shallots should be golden brown. Stir in parsley and pepper.

Preheat oven to 350* F. Coat a 9-inch deep dish pie or gratin dish with cooking spray.

Whisk milk and flour together in a cold saucepan, add garlic, and then heat over medium until the mixture simmers, whisking constantly. Simmer 2 minutes or until thickened enough to coat a spoon. Whisk in the nutmeg, parmesan cheese and half of the gruyere, then remove this sauce from direct heat.

Spread one third of the sliced squash in the bottom of the prepared pan. Top with ONE THIRD of the cheese sauce and HALF of the mushroom mixture. Repeat layers, ending with the cheese sauce. Sprinkle top with remaining gruyere.

Bake for 45 minutes, or until squash is tender and the cheese browned. Let sit 10 minutes before serving.

Number of Servings: 8

117 cal/serving
4.4 g fat
3.4 g fiber
6.4 g protein

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