Ingredients
1 Butternut Squash
Flour
Grated Pecarino Ramano Cheese
Mozzarella Cheese
4 Large Mushrooms
One medium Yellow Onion
Splash of White Wine
Half & Half
Butter
Eggs
Parsley
Granulated Garlic
Salt/Pepper
Preparation
First start by dicing onions and mushrooms add to oiled frying pan saute then add a splash of white wine, reduce, cool.
Cut ends off of butternut, then peel with potato peeler. Cut in two pieces separating the fat part from the skinny part, then cut in half, hollow seed parts, then cut into large steak fry like pieces, season with s&p before breading. Use large bowl or bag and coat with flour and breadcrumbs. Dip into egg wash (eggs, little water, salt and pepper). Add to large frying pan with 1 inch of oil. Cook til brown (need to flip). Let cool on paper towel layers so some of the oil goes away. Season with salt and pepper and grated cheese while cooling
Back to the mushroom/onion pan. Add 2 Tbs Butter, melt, stir, add 2 Tbs of flour, let cook, stirring on medium heat til golden brown. DO NOT BURN FLOUR (see a roue recipe for more info on this). Add half and half (3/4 Cup?) and a splash of milk or water and parsley. Stir on medium high till it starts to thicken. Once bubbly and thick, turn burner off and add a fist full of Grated cheese.
In a buttered casserole pan, add one layer of squash, then grated cheese, then bechamel sauce, then mozzarella. Repeat until squash is gone, top with grated cheese, mozzarella, nice layer of breadcrumbs and yes thin slices of butter. Cook for 45 mins at 350 in oven. Allow at least 15 minutes to cool, needs to setup, better reheated.
