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Butternut Squash and Swiss Cheese Casserole
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2
Reviews
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By:
Ruby Mashburn
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Butternut Squash and Swiss Cheese Casserole Recipe is a full favored squash recipe which layers butternut squash with a mixture of butter, mushrooms and onion and a cheese sauce layer of milk, flour, garlic, Swiss cheese and nutmet.
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INGREDIENTS
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8 oz. fresh mushrooms or mushroom stems
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2 onions, coarsely chopped (1/4 cup)
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1 1/2 tsp. butter
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1 Tbs. finely chopped parsley
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1/4 tsp. ground black pepper
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1 cup 1% low-fat milk
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2 Tbs. all-purpose flour
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1 clove garlic, minced
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3/4 cup shredded Swiss cheese
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1/4 tsp. nutmeg
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1 (2.5 lb.) butternut squash, peeled, seeded, and
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DIRECTIONS
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1:
Finely chop mushrooms and onions and transfer to bowl together.
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2:
Melt butter in skillet over medium-high heat. Add chopped mushrooms and onions, and season with salt if desired. Cook 10 minutes, or until the onions are lightly browned, stirring occasionally. Stir in parsley and pepper.
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3:
Preheat oven to 350°F. Coat 9-inch deep-dish pie pan or gratin dish with cooking spray.
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.
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4:
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.
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