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.
- Cook Time
- Prep Time
- 6 ServingsServings
- 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.