The small amount of creamy ricotta makes this a gratin and really adds a depth of flavor to this hearty, healthy dish. The oyster mushrooms get crispy and delicious and this is the perfect make ahead recipe for any night. It might be a great fall recipe, but I would eat it any time.
Butternut Squash and Wild Mushroom Au Gratin
Servings
6 Servings
Ingredients
- 3 tablespoons olive oil
- 2 thinly sliced green onions
- 8 ounces about 2 cups shiitake or black mushrooms, sliced
- 1 tablespoon sage
- 8 cups diced Butternut squash from one large squash
- 1/2 teaspoon salt
- 2 ounce about 1/2 cup Natural & Kosher Parmesan cheese, grated (divided)
- 1/4 cup Natural & Kosher Ricotta
- 6 ounce about 1 1/2 cups oyster mushrooms, sliced
Instructions
- Preheat oven to 400 degrees F and either prepare a casserole with cooking spray or use an oven safe frying pan from the start.
- Heat a large frying pan over medium high heat. Add oil, green onions and mushrooms, sauté for a few minutes add sage and continue to cook about 6 minutes or until browned. Add the butternut squash and sauté for 10-15 minutes until browned and somewhat soft.
- Turn off heat, add salt, half of Parmesan, ricotta, and black pepper, stirring well. Spoon into a casserole or keep in large frying if oven safe. Cover, place in preheated oven and cook for 1 hour.
- Combine Parmesan and oyster mushrooms with a tablespoonful of oil, uncover gratin and sprinkle mushrooms on top. Turn the broiler on and broil the gratin for 6 minutes.
used regular mushrooms, but otherwise was a good dish.
I substituted plain, ordinary mushrooms for the black mushrooms and used Lact-aid cottage cheese because of my family’s dietary needs, but this dish came out delicious! I had been looking for a clever, dairy way to serve squash. This recipe is a keeper.
This dish had a pretty presentation. Could you please include in the recipe the amount of pepper in the ingredient list and the heat at which you should saute the vegetables (I did mine on medium high and it seemed about right)? Also it doesn’t say in the recipe the temperature for the oven. Thanks for this new way to make squash!