Butternut Squash Au Gratin With Wild Mushrooms And Crispy Bacon Recipe

Name: Butternut Squash Au Gratin With Wild Mushrooms And Crispy Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 2 thinly sliced green onions; 8 cups finely diced peeled butternut squash, divided (about 4 pounds); 1/2 teaspoon kosher salt, divided; 2 center-cut bacon slices; 4 ounces sliced chanterelle mushrooms; 4 ounces sliced shiitake mushroom caps; 1 1/2 tablespoons chopped fresh sage; 1/4 cup unsalted beef stock (such as Swanson); 2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup); 2 tablespoons part-skim ricotta cheese; 1/4 teaspoon freshly ground black pepper; Cooking spray; 6 ounces oyster mushrooms, sliced

Servings: persons

1 tablespoon extra-virgin olive oil
2 thinly sliced green onions
8 cups finely diced peeled butternut squash, divided (about 4 pounds)
1/2 teaspoon kosher salt, divided
2 center-cut bacon slices
4 ounces sliced chanterelle mushrooms
4 ounces sliced shiitake mushroom caps
1 1/2 tablespoons chopped fresh sage
1/4 cup unsalted beef stock (such as Swanson)
2 ounces Parmigiano-Reggiano cheese, grated and divided (about 1/2 cup)
2 tablespoons part-skim ricotta cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
6 ounces oyster mushrooms, sliced

1
Preheat oven to 350u00b0.
2
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add green onions; saute 30 seconds. Add 6 cups squash; saute 2 minutes. Reduce heat to medium-low, and stir in 1/4 teaspoon salt. Cook, covered, 15 minutes or until tender. Increase heat to medium-high. Cook, uncovered, 2 minutes or until liquid evaporates, stirring frequently. Place squash mixture in a large bowl; mash with a potato masher or fork until smooth.
3
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon. Add chanterelles, shiitakes, and sage to drippings; saute 8 minutes or until mushrooms are browned. Add stock; cook 3 minutes or until liquid almost evaporates. Add mushroom mixture, remaining 2 cups diced squash, remaining 1/4 teaspoon salt, 1 ounce Parmigiano--Reggiano cheese, ricotta cheese, and black pepper to mashed squash mixture, stirring to combine. Spoon squash mixture into a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Cover with foil; bake at 350u00b0 for 1 hour. Remove pan from oven; discard foil.
4
Preheat broiler to high.
5
Combine bacon, remaining 1 ounce Parmigiano-Reggiano, and oyster mushrooms in a bowl; sprinkle over gratin. Broil 6 minutes or until lightly browned. Let stand 5 minutes before serving.

3672

kcal

Calories

398

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 2 thinly sliced green onions, 8 cups finely diced peeled butternut squash, divided (about 4 pounds), 1/2 teaspoon kosher salt, divided, and more.

Yes, Butternut Squash Au Gratin With Wild Mushrooms And Crispy Bacon falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butternut Squash Au Gratin With Wild Mushrooms And Crispy Bacon

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