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Side diSheS
Butternut Squash
& Mushroom Scallop
1 ounce Parmesan, cut in half
2½ ounces bread, about 3 slices,
crusts on, torn into quarters
1 teaspoon thyme
2 tablespoons unsalted butter,
divided
2 garlic cloves, peeled and
cut in half
2 shallots, peeled and cut in half
1 tablespoon olive oil
1 pound white mushrooms, sliced
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
cooking spray
4 pounds butternut squash,
trimmed, cut into
¹∕
8
" slices
Makes 8 servings (9 cups)
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.
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