Butternut Squash and Swiss Cheese Casserole Recipe

2      Reviews by:    Ruby Mashburn   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. Food Category:    Vegetables Cuisine Origin:    Midwestern    Servings:8 Nutrition facts:194 calories5.2 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   1 Hour Total Time:   1 Hour 15 Minutes

INGREDIENTS

• 8 oz. fresh mushrooms or mushroom stems
• 2 onions, coarsely chopped (1/4 cup)
• 1 1/2 tsp. butter
• 1 Tbs. finely chopped parsley
• 1/4 tsp. ground black pepper
• 1 cup 1% low-fat milk
• 2 Tbs. all-purpose flour
• 1 clove garlic, minced
• 3/4 cup shredded Swiss cheese
• 1/4 tsp. nutmeg
• 1 (2.5 lb.) butternut squash, peeled, seeded, and cubed

DIRECTIONS

• Finely chop mushrooms and onions and transfer to bowl together.
• 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.
• 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.
• 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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