Easy and impressive, this makes a good side dish or vegetarian main dish for weekend entertaining.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 3 cups sliced mushrooms (about 8 0z/250 g)
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 butternut squash (1 lb/500 g)
- 2 teaspoons cornstarch
- 2 teaspoons vegetabIe oil
- 1 1/2 cup shredded Swiss cheese
In bowl, toss together mushrooms, onion, garlic, marjoram, half of the salt, and pepper. Peel and seed squash; slice thinly. In separate bowl, toss squash with cornstarch, oil and remaining salt.
Spread half of the mushroom mixture in bottom of 11- x 7-inch (2 L) glass baking dish; top with half each of the squash mixture and cheese. Repeat layers. Bake in 400°F (200°C) oven for about 40 minutes or until squash is tender. Let stand for 10 minutes.
Nutritional facts Per serving, about:
- Protein 10 g
- Calories 160.0
- Total fat 11 g
- Total carbohydrate 9 g