Excellent! Suitable for company. Very rich tasting for a dish with such few calories. TIP: reduce chopping time by buying peeled, cubed butternut squash. The rest is easy!
Butternut Squash au Gratin with Wild Mushrooms and Crispy Bacon
Bettyboop322 Posted: 09/30/13
Lumpy52 Posted: 10/28/13
Fabulous taste but a lot of time prepping. Next time I won't finely dice the squash as it seems unnecessary and too time consuming. I did not use the green onions, instead minced white. I agree with the other review on eliminating the oyster mushrooms on top. Next time I'll use that amount of chanterelle or shiitake in the mix. It would be excellent for company. It was great left over also.
skowalcook Posted: 09/20/13
I thought the dish was outstanding! I agree that the dish is time intensive - but I'd make this again for a special occasion in the fall. I don't typically add mushrooms to my fall squash dishes but this recipe does a great job of balancing the flavors. I modified the recipe slightly - adding truffle cheese on top, increasing the bacon to 4 slides (applewood smoked), and adding a dash of truffle oil when I sauteed the mushrooms. Delicious :)
jarnolduf Posted: 09/18/13
Good, but not worth all of the time and effort. This recipe was very time intensive with all of the chopping and preliminary cooking. The end result was good, but I won't make it again.
daneanp Posted: 03/17/14
Too much work, not enough pay off. Won't make this again.
Gabbyct Posted: 10/27/13
As the other reviewers mentioned, this is a very time intensive recipe. I think there are some shortcuts that could be put in place such as buying pre-chunked squash or cutting off the top of the squash and only dicing that part, roast the rest of it and skip the first step of sauteing the squash with the onions. I think you could also get away with not using the oyster mushrooms on top- just the Parmesan and bacon. This would make a very hearty vegetarian Thanksgiving main dish.
carolfitz Posted: 11/19/13
Made as a pre-test for possible new Thanksgiving side, so subbed very thinly sliced regular mushrooms for the shiitake, chanterelle, oyster. Prepped in the morning to recipe, stopping just before putting mixture into oven pan. That made it super-easy to finish baking/broiling before dinner. Think this is a great alternative if you'd like to serve a savory rather than a sweet squash with your turkey. The regular mushrooms were fine, but will probably use the recommended for holiday dinner. (served with CL's pork with whisky-cumberland sauce)