Butternut Squash And Duxelle Casserole Recipes

BUTTERNUT SQUASH AND DUXELLES CASSEROLE

Steps:

• Pulse mushrooms in food processor until finely chopped. Transfer to bowl.
• Plus shallots in food processor until finely chopped. Add to bowl with the mushrooms.
• Melt butter in skillet and cook mushroom mixture about 10 minutes -- until mushrooms have released their liquid and most has evaporated and the shallots are starting to brown. Season with salt and pepper.
• Preheat oven to 350 degrees.
• Grease 9" deep-dish pie pan or gratin dish.
• Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly.
• Whisk in 1/2 c cheese and nutmeg. Season with salt and pepper.
• Spread 1/3 of squash slices on bottom of pan. Top with 1/3 cheese mixture and 1/2 of mushroom mixture.
• Repeat layers, ending with cheese sauce.
• Sprinkle with remaining cheese.
• Bake 45 minutes or until squash is tender and top is browned.
• Let stand 10 minutes before serving.

BUTTERNUT SQUASH AND DUXELLE CASSEROLE

Steps:

• 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. Enjoy!

BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
• In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• Bake in preheated oven for 45 minutes, or until set.
• In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

BUTTERNUT SQUASH BAKE

Steps:

• In a large bowl, cream butter and sugar until fluffy. Beat in the eggs, milk and vanilla. Stir in squash (mixture will be thin). , Pour into a greased 11-in. x 7-in. baking pan. Bake, uncovered, at 350° for 45 minutes or until almost set. , In a small bowl, combine topping ingredients; sprinkle over casserole. Return to the oven for 5-10 minutes or until bubbly. Freeze option: Bake casserole as directed without adding topping. Cool; cover and freeze. Freeze topping mixture in a resealable plastic freezer bag. To use, partially thaw casserole and topping in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Sprinkle topping over casserole and bake until bubbly.