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Butternut Squash Gratin

Butternut Squash and Wild Mushroom Au Gratin

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
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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.