Specifications

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Side diSheS

Butternut Squash

& Mushroom Scallop

1 ounce (28 g) Parmesan, cut in half

2½ ounces (71 g) bread, about 3 slices,

crusts on, torn into quarters

1 teaspoon (5 ml) thyme

2 tablespoons (30 ml) unsalted butter,

divided

2 garlic cloves, peeled and cut in half

2 shallots, peeled and cut in half

1 tablespoon (15 ml) olive oil

1 pound (454 g) white mushrooms,

sliced

1 teaspoon (5 ml) kosher salt

½ teaspoon (2 ml) freshly

ground pepper

cooking spray

4 pounds (1.8 kg) butternut squash,

trimmed, cut into ¹∕

" (0.3 cm) slices

Makes 8 servings [9 cups (2.25 L)]

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 (15 ml) 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

12-inch

(30 cm) skillet, warm 1 tablespoon (15 ml) 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 the Cuisinart

Slow Cooker with cook-

ing 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

(15 ml) of butter into small pieces and dot the top. Cover and press the On/Off

button to turn the unit on. Set time to 5 hours and press Low. Slow Cooker will

automatically 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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