Sides
Butternut Squash & Mushroom Scallop
Makes 8 servings (9 cups)
Butternut Squash & Mushroom Scallop
Makes 8 servings (9 cups)
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
carb. 33g
pro. 6g
fat 7g
sat. fat 3g
chol. 11mg
sod. 831mg
calc. 156mg
fiber 8g
Ingredients
- 1ounce Parmesan, cut in half
- 2½ounces bread, about 3 slices, crusts on, torn into quarters
- 1teaspoon thyme
- 2tablespoons unsalted butter, divided
- 2garlic cloves, peeled and cut in half
- 2shallots, peeled and cut in half
- 1tablespoon olive oil
- 1pound white mushrooms, sliced
- 1teaspoon kosher salt
- ½teaspoon freshly ground pepper cooking spray
- 4pounds butternut squash, trimmed, cut into ¹∕8" slices
Preparation
- 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®12- 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.
