Butternut Squash au Gratin with Wild Mushrooms and Crispy Bacon

Nutrition

• Prep Time 50m
• Cook Time 1h
• Serves 8
• Calories 163
• Fat 5g
• Protein 6.9g
• Carbs 26.4g
• Fiber 5.3g
• Cholesterol 9mg
• Iron 2.3mg
• Sodium 286mg
• Calcium 188mg

Ingredients

• 1T olive oil
• 2 thinly sliced green onions
• 8c diced peeled butternut squash
• 1/2t kosher salt
• 2 bacon slices
• 4oz sliced chanterelle mushrooms
• 4oz sliced shiitake mushroom caps
• 1.5T chopped fresh sage
• 1/4c beef stock
• 2oz Parmigiano-Reggiano cheese grated
• 2T ricotta cheese
• 1/4t black pepper
• Cooking spray
• 6oz oyster mushrooms

Instructions

1. Preheat oven to 350
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add green onions; sauté 30 seconds. Add 6 cups squash; sauté 2 minutes. Reduce heat to medium-low and stir in 1/4t salt. Cook, covered, 15 minutes or until tender. Increase heat to medium-high. Cook, uncovered, 2 minutes or until liquid evaporates, stirring frequently. Place mixture in a large bowl; mash with potato masher until smooth.
3. Cook bacon in large skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon. Add chanterelles, shiitakes and sage to drippings; sauté 8 minutes or until mushrooms are browned. Add stock; cook for 3 minutes or until liquid almost evaporates. Add mushroom mixture, remaining 2 cups diced squash 1/4t salt, 1oz Parmigiano-Reggiano cheese, ricotta cheese and black pepper to mashed squash mixture, stirring to combine. Spoon squash mixture into broiler-safe 11x7" glass or ceramic baking dish coated with cooking spray. Cover with foil; bake at 350 for 1 hour.
4. Preheat broiler to high
5. Combine bacon, remaining 1oz Parigiano-Reggiano cheese and oyster mushrooms in a bowl; sprinkle over gratin. Broil 6 minutes or until lightly browned. Let stand 5 minutes before serving.

CategoryRecipesDinner