Butternut Squash and Duxelles Casserole

• mushrooms↗8 ounces
• shallots↗2
• butter↗1 1⁄2 teaspoons
• fresh parsley↗1 tablespoon
• pepper↗1⁄4 teaspoon
• milk↗1 cup
• flour↗2 tablespoons
• garlic clove↗1
• gruyere cheese, grated↗3⁄4 cup
• nutmeg↗1⁄8 teaspoon
• butternut squash, peeled, seeded and cut into 1/8-inch slices↗2 1⁄2 lbs

Step-by-step instructions

1. 1

   Pulse mushrooms in food processor until finely chopped. Transfer to bowl.

2. 2

   Plus shallots in food processor until finely chopped. Add to bowl with the mushrooms.

3. 3

   Melt butter in skillet and cook mushroom mixture about 10 minutes -- until mushrooms have released their liquid and most has evaporated and the shallots are starting to brown. Season with salt and pepper.

4. 4

   Preheat oven to 350 degrees.

5. 5

   Grease 9" deep-dish pie pan or gratin dish.

6. 6

   Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly.

7. 7

   Whisk in 1/2 c cheese and nutmeg. Season with salt and pepper.

8. 8

   Spread 1/3 of squash slices on bottom of pan. Top with 1/3 cheese mixture and 1/2 of mushroom mixture.

9. 9

   Repeat layers, ending with cheese sauce.

10. 10

    Sprinkle with remaining cheese.

11. 11

    Bake 45 minutes or until squash is tender and top is browned.

12. 12

    Let stand 10 minutes before serving.