Butternut Squash and Duxelles Casserole Recipe

Name: Butternut Squash and Duxelles Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. fresh mushrooms or mushroom stems; 2 shallots, coarsely chopped ( 1/4 cup); 1 1/2 tsp. butter; 1 Tbs. finely chopped parsley; 1/4 tsp. ground black pepper; 1 cup 1% low-fat milk; 2 Tbs. all-purpose flour; 1 clove garlic, minced; 3/4 cup shredded Gruyere cheese (3 oz.), divided; ⅛ tsp. nutmeg; 1 (2.5 lb.) butternut squash, peeled, seeded, and cut into 18-inch slices

Servings: persons

8 oz. fresh mushrooms or mushroom stems
2 shallots, coarsely chopped ( 1/4 cup)
1 1/2 tsp. butter
1 Tbs. finely chopped parsley
1/4 tsp. ground black pepper
1 cup 1% low-fat milk
2 Tbs. all-purpose flour
1 clove garlic, minced
3/4 cup shredded Gruyere cheese (3 oz.), divided
⅛ tsp. nutmeg
1 (2.5 lb.) butternut squash, peeled, seeded, and cut into 18-inch slices

1
Pulse mushrooms in food processor 20 times, or until finely chopped.
2
Transfer to bowl.
3
Place shallots in food processor; pulse 20 times, or until finely chopped.
4
Transfer to same bowl.
5
Melt butter in skillet over medium-high heat.
6
Add mushrooms and shallots, and season with salt, if desired.
7
Cook 10 minutes, or until mushrooms have released their liquid, most liquid has evaporated, and shallots are lightly browned, stirring occasionally.
8
Stir in parsley and pepper.
9
Preheat oven to 350F.
10
Coat 9-inch deep-dish pie pan or gratin dish with cooking spray.
11
Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly.
12
Cook 2 minutes, or until sauce is thick enough to coat back of spoon, whisking frequently.
13
Whisk in 1/2 cup cheese and nutmeg, and season with salt and pepper, if desired.
14
Spread one-third squash in prepared pan.
15
Top with 1/3 cup cheese sauce and half of mushroom mixture.
16
Repeat layers, ending with cheese sauce.
17
Sprinkle with remaining 1/4 cup cheese.
18
Bake 45 minutes, or until squash is tender and top is browned.
19
Let stand 10 minutes before serving.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 oz. fresh mushrooms or mushroom stems, 2 shallots, coarsely chopped ( 1/4 cup), 1 1/2 tsp. butter, 1 Tbs. finely chopped parsley, and more.

Yes, Butternut Squash and Duxelles Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Duxelles Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions