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Home Cooking 13

Green Apple & Butternut Squash Casserole... w/ mushrooms? Help!

lynnlato | Nov 16, 201308:34 AM

I found this recipe on Whole Foods website and it looks really good and I'd like to try it but the mushrooms seem like an odd addition. I am making it for my husband's office Thanksgiving Potluck so it needs to have mass appeal. Should I leave out the mushrooms? Should I sub something else in their place? Any other ways you might tweak it? I plan on using panko breadcrumbs w/ toasted pecans to top it off.

Thanks in Advance!

Green Apple and Butternut Squash Casserole
Serves 6


-Olive oil spray
-3 tablespoons butter
-2 tablespoons extra virgin olive oil
-2 cups mushrooms, quartered
-1 small butternut squash, peeled and cut into 1-inch chunks
-1 stalk celery, chopped
-1 small yellow onion, chopped
-Salt and pepper to taste
-1/2 cup bread crumbs
-2 granny smith apples, peeled, cored, and roughly chopped
-1 teaspoon chopped thyme (optional)
-1/2 cup toasted chopped pecans (optional)

Preheat oven to 400°F. Spray a medium baking dish with olive oil cooking spray and set aside. Melt 1 tablespoon of the butter and oil in a large skillet over medium high heat. Add mushrooms, celery, squash, onions and salt and cook, stirring often, for 10 minutes. Reduce heat, cover and cook for 5 to 10 minutes, stirring occasionally, until squash is just tender. Meanwhile, melt remaining two tablespoons butter in a small pot. Add breadcrumbs, stir to coat
and set aside. Add apples, thyme, salt and pepper to squash mixture and cook until apples are tender, 5 to 10 minutes more. Transfer squash mixture and any pan juices to reserved dish and sprinkle bread crumbs over the top. Bake until bread crumbs are golden brown, 10 to 15 minutes. For extra crunch, garnish with toasted pecans before serving.

Nutritional Info:
Per Serving:260 calories (160 from fat), 18g total fat, 5g saturated fat, 15mg cholesterol, 470mg

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