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Butternut Squash and Wild Mushroom Au Gratin


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Butternut Squash and Wild Mushroom Au Gratin


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Butternut Squash and Wild Mushroom Au Gratin

The small amount of creamy ricotta makes this a gratin and really adds a depth of flavor to this hearty, healthy dish. The oyster mushrooms get crispy and delicious and this is the perfect make ahead recipe for any night. It might be a great fall recipe, but I would eat it any time.


  • Prep Time : 25 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 25 min


6 Servings


  • 3 tablespoons olive oil
  • 2 thinly sliced green onions
  • 8 ounces (about 2 cups) shiitake or black mushrooms, sliced
  • 1 tablespoon sage
  • 8 cups diced Butternut squash from one large squash
  • 1/2 teaspoon salt
  • 2 ounce (about 1/2 cup) Natural & Kosher Parmesan cheese, grated (divided)
  • 1/4 cup Natural & Kosher Ricotta
  • 6 ounce (about 1 1/2 cups) oyster mushrooms, sliced


Preheat oven to 400 degrees F and either prepare a casserole with cooking spray or use an oven safe frying pan from the start.

Heat a large frying pan over medium high heat.  Add oil, green onions and mushrooms, sauté for a few minutes add sage and continue to cook about 6 minutes or until browned.  Add the butternut squash and sauté for 10-15 minutes until browned and somewhat soft.

Turn off heat, add salt, half of Parmesan, ricotta, and black pepper, stirring well.  Spoon into a casserole or keep in large frying if oven safe.   Cover, place in preheated oven and cook for 1 hour.

Combine Parmesan and oyster mushrooms with a tablespoonful of oil, uncover gratin and sprinkle mushrooms on top.  Turn the broiler on and broil the gratin for 6 minutes.

Butternut Squash Gratin



Servings Per Recipe: 6 Servings

Amount Per Serving

  • Calories: 240
  • Total Fat: 11g
  • Cholesterol: 13mg
  • Sodium: 462mg
  • Total Carbs: 30g
  •     Dietary Fiber: 6g
  • Protein: 9g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Butternut Squash and Wild Mushroom Au Gratin

  1. avatar says: mommyray

    This dish had a pretty presentation. Could you please include in the recipe the amount of pepper in the ingredient list and the heat at which you should saute the vegetables (I did mine on medium high and it seemed about right)? Also it doesn’t say in the recipe the temperature for the oven. Thanks for this new way to make squash!

  2. avatar says: Monica

    I substituted plain, ordinary mushrooms for the black mushrooms and used Lact-aid cottage cheese because of my family’s dietary needs, but this dish came out delicious! I had been looking for a clever, dairy way to serve squash. This recipe is a keeper.

  3. used regular mushrooms, but otherwise was a good dish.

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