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6
Butternut Squash
& Mushroom Scallop
◆
56
Side diSheS
1 ounce Parmesan, cut in half
2½ ounces bread, about 3 slices,
crusts on, torn into quarters
1 teaspoon thyme
2 tablespoons butter, divided
1 garlic clove, peeled and
cut in half
1 shallot, peeled and cut in half
1 tablespoon olive oil
8 ounces white mushrooms, sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
cooking spray
3 pounds butternut squash,
trimmed, cut into
¹∕
8
" slices
Makes 8 servings (8 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
®
13-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 a 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 cook on Low for 5 hours using Timer function. Slow Cooker will auto-
matically 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
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