Butternut Squash & Mushroom Scallop

Makes 8 servings (8 cups)

1 ounce Parmesan, cut in half 2½ ounces bread, about 3 slices, crusts on, torn into quarters 1 teaspoon thyme 2 tablespoons butter, divided 1 garlic clove, peeled and cut in half 1 shallot, peeled and cut in half 1 tablespoon olive oil 8 ounces white mushrooms, sliced ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper cooking spray 3 pounds butternut squash, trimmed, cut into ¹∕8" slices

Nutritional information per serving: Calories 196 (27% from fat ) • carb. 33g • pro. 6g • fat 7g • sat. fat 3g • chol. 11mg • sod. 831mg • calc. 156mg • fiber 8g

To grate the cheese, drop pieces through the small feed tube of a Cuisinart® Food Processor while the machine is running. Process until almost grated and drop the bread pieces through the tube; pulse until they become fine crumbs. Add the thyme and 1 tablespoon butter. Pulse until combined. Reserved seasoned crumbs. In the same work bowl, with the motor running, drop garlic and shallot through the small feed tube and process until they are finely chopped. In a Cuisinart®13-inch skillet, warm 1 tablespoon olive oil over medium high heat. Sauté the garlic, shallots and mushrooms together until they are lightly browned (if mushrooms crowd the pan, brown in two batches). Season with salt and pepper. Lightly coat the interior of the ceramic pot of the Cuisinart® Slow Cooker with cooking spray. Using ½ of the squash, make a layer on the bottom. Continue layering with ½ the mushroom mixture and then ½ the crumbs. Repeat. Cut remaining tablespoon of butter into small pieces and dot the top. Cover and press the on/off button to turn the unit on. Set time to 5 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve.