Butternut Squash and Duxelles Casserole
Indulge in the cozy, gourmet flavors of this Butternut Squash and Duxelles Casserole, a refined yet comforting dish perfect for any occasion. This recipe layers sweet, caramelized roasted butternut squash with the earthy richness of a mushroom duxelles, enhanced by garlic, shallots, and fresh thyme. Melted Gruyere cheese and a luxurious splash of heavy cream bring a creamy depth to every bite, while a golden, Parmesan-panko topping adds an irresistible crunch. This casserole is easy to prepare but boasts an elevated feel, making it an excellent choice for holiday tables, dinner parties, or simply upgrading your weeknight dinner. Garnished with vibrant parsley, this dish is as beautiful as it is delicious. Perfect keyword pairings: butternut squash casserole, mushroom duxelles recipe, holiday casserole ideas, vegetarian comfort food.
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Recipe Information
Ingredients
- 1 medium-sized (about 2.5 pounds) butternut squash
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 12 ounces cremini mushrooms
- 2 medium shallots
- 3 cloves garlic
- 2 teaspoons fresh thyme
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup gruyere cheese
- 2 tablespoons parsley
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Toss it with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Spread evenly on the baking sheet.
Roast the squash for 25-30 minutes, flipping halfway through, until tender and lightly caramelized. Set aside to cool.
While the squash is roasting, prepare the duxelles. Finely chop the mushrooms, shallots, and garlic.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the shallots and garlic, cooking for 2-3 minutes until softened.
Add the chopped mushrooms, fresh thyme, 0.5 teaspoons salt, and 0.5 teaspoons black pepper to the skillet. Cook until the mushrooms release their moisture and the mixture becomes dry, about 10-12 minutes. Set aside.
In a small bowl, mix the panko breadcrumbs with 0.25 cups of Parmesan cheese and 1 tablespoon of olive oil.
Reduce the oven temperature to 375°F (190°C). Grease a 9x9-inch casserole dish with butter or non-stick spray.
Layer half of the roasted butternut squash in the bottom of the casserole dish. Spread half of the duxelles mixture over the squash. Sprinkle with 0.5 cups of shredded Gruyere cheese. Repeat the layers with the remaining squash, duxelles, and Gruyere.
Pour the heavy cream evenly over the top of the casserole mixture.
Scatter the breadcrumb mixture evenly over the top layer.
Place the casserole in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 588 mg | 45% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
