Duxelles, made with mushrooms and shallots, are served on top of butternut squash slices to make a delicious starter, appetizer or side dish. Perfect for gatherings and Thanksgiving and Christmas celebrations. Allergy friendly and suitable for numerous dietary requirements (gluten free, dairy free, soy free, nut free, seed free, oil free, nightshade free, grain free, vegan, autoimmune protocol AIP, paleo & whole30 friendly).
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What are duxelles?
Duxelles are a French dish consisting of finely chopped mushrooms and shallots that are seasoned with thyme and cooked for a prolonged period to intensify their flavour and form a thick paste. They are typically cooked in butter and alcohol. However, in this recipe, butter and alcohol is substituted with vegetable broth or tiger nut milk to produce a healthy version of duxelles that is alcohol free, dairy free, gluten free and vegan, aip, paleo and whole30 friendly.
How to use duxelles
Duxelles are traditionally used as a filling to make beef Wellington. However, they can be used in a variety of ways, such as:-
- On top of toast,
- In risottos and pasta dishes,
- In soups,
- In stuffings,
- As a stuffing for vegetables or squash,
- As a filling for crepes or omelettes,
- Stirred into mashed potato, or
- Are delicious served on their own.
Butternut squash slices with duxelles
In this recipe, duxelles are served on top of roasted butternut squash slices. It’s the perfect starter, appetizer or side dish, which can be followed by this Pumpkin, Mushroom & Spinach Risotto, for example. It’s especially great for gatherings, buffets and Thanksgiving and Christmas celebrations.
Ingredients
1). Butternut squash slices. The neck of the squash, without the seeds, cut into 1/2 inch slices.
2). Mushrooms. Any mushrooms can be used but I prefer to use a variety (chestnut, closed cup, button, shittake, oyster, portobello).
3). Shallots
4). Garlic cloves
5). Dried thyme (UK Link/US Link)
6). Vegetable broth. Substitute for tiger nut milk for autoimmune protocol and nightshade free diet.
Equipment needed
- Weighing scales (UK Link/US Link)
- Chopping knife (UK Link/US Link)
- Food processor (UK Link/US Link)
- Measuring jug (UK Link/US Link) or measuring cups (UK Link/US Link)
- Measuring spoons (UK Link/US Link)
- 32cm/12 inch frying pan (UK Link/US Link)
- Mixing spoon (UK Link/US Link)
- Baking trays (UK Link/US Link)
- Parchment paper (UK Link/US Link)
- Pastry brush (UK Link/US Link)
How to store butternut squash slices and duxelles
If you have leftovers or are cooking a large batch for meal prep, the baked butternut squash slices and duxelles can be left to cool completely and stored in the fridge for up to 3 days. Alternatively, they can be stored in freezer-safe glass containers in the freezer for up to 3 months. Label the containers with the date they were frozen to ensure you use them in the necessary time.
how to reheat butternut squash slices and duxelles
To reheat the butternut squash slices, remove from the fridge or freezer, and place the slices in a single layer on a baking tray lined with parchment paper. Coat the top of the slices generously with vegetable broth or tiger nut milk. Preheat the oven to 350°F/180°C and bake the butternut squash rounds for 10-15 minutes, or until the temperature of the slices is at least 165°F or 74°C (1).
To reheat the mushroom duxelles, place the desired amount in a saucepan and heat on the stove, stirring occasionally, until the temperature of the duxelles is at least 165°F or 74°C (1).
Dietary requirements
These butternut squash slices with duxelles are:-
- Gluten free
- Dairy free
- Wheat free
- Lactose free
- Egg free
- Nut free
- Seed free
- Grain free
- Nightshade free (use tiger nut milk)
- Oil free
- Vegan
- Vegetarian
- Autoimmune protocol (use tiger nut milk)
- Paleo
- Whole30 friendly.
other selected recipes
- Root Vegetable Soup (Gluten Free, Dairy Free, Vegan)
- Sprouted Buckwheat Pesto Salad
- Healthy Sugar Free Turmeric Panna Cotta
- Vegan Hash With Sprouted Lentils
- Healthy Pumpkin Spice Latte (Caffeine Free, Gluten Free, Dairy Free, Vegan)
- Pumpkin, Mushroom & Spinach Risotto With Celeriac Rice
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Butternut Squash Slices With Mushroom Duxelles
Duxelles, made with mushrooms and shallots, are served on top of butternut squash slices to make a delicious starter, appetizer or side dish. Perfect for gatherings and Thanksgiving and Christmas celebrations. Allergy friendly and suitable for numerous dietary requirements (gluten free, dairy free, soy free, nut free, seed free, oil free, nightshade free, grain free, vegan, autoimmune protocol AIP, paleo & whole30 friendly).
Ingredients
- 2 butternut squashes
- 60 ml vegetable broth (use tiger nut milk for AIP and night shade free)
- 450 grams/16 ounces mushrooms of choice, finely chopped in food processor
- 160 grams/5.5 ounces shallots, finely chopped in food processor
- 4 garlic cloves, finely minced
- 1 tablespoon dried thyme
- EQUIPMENT
- Weighing scales
- Chopping knife
- Food processor
- Measuring jug
- Measuring cups & spoons
- 32cm/12 inch frying pan
- Mixing spoon
- Baking trays
- Parchment paper
- Pastry brush
Directions
- Step 1 Preheat the oven to 400°F/200°C/180°C fan,
- Step 2 To make the butternut squash slices, slice 1/2 inch from the top of each one. Then, slice the neck of each squash into 1/2 inch slices until you have 14 slices. Avoid using the part of the squash containing the seeds.
- Step 3 Coat each butternut squash slice generously in broth (or tiger nut milk) using a pastry brush.
- Step 4 Place the butternut squash slices spaced out in a single layer on baking trays lined with parchment paper. Then, cover the slices and top of the baking trays with parchment paper.
- Step 5 Bake in the oven for 40 minutes, or until tender when pierced with a knife. Turn the slices over after halfway and coat the top of each slice generously again with vegetable broth (or tiger nut milk).
- Step 6 To make the mushroom duxelles, heat the vegetable broth (or tiger nut milk) in the frying pan over a medium heat. Add the mushrooms, shallots, thyme and garlic and cook for 4 minutes, stirring occasionally, adding 1 tablespoon more broth or tiger nut milk if needed. After around 2 minutes the mushrooms should begin to release their moisture.
- Step 7 After 4 minutes, turn the heat down to low and cook until all the liquid has completely evaporated and a thick paste is formed, stirring infrequently. This can take approximately 5-10 minutes.
- Step 8 To serve, spread 1 heaped tablespoon of the mushrooms duxelles on top of each butternut squash slice.
- Step 9 Above links are for US readers. UK links – vegetable broth, tiger nut milk, dried thyme, weighing scales, chopping knife, food processor, measuring jug, measuring cups & spoons, 32cm/12 inch frying pan, mixing spoon, baking trays, parchment paper, pastry brush
This butternut squash and duxelles dish would be perfect for Thanksgiving! I love that it’s a little “fancy” but still simple and comforting.
Thank you so much Lauren, I’m so glad you like the dish 🙂
Okay, this is a new recipe for me and once I tasted it, hubby and I couldn’t get enough! Loved this and will make it again!
Thank you so much for your feedback Elaine. I’m so pleased to hear both you and your hubby enjoyed it!
These are so fun and easy! Healthy too! Perfect holiday side dish that everyone loves. Thanks for sharing!
You’re welcome. Thank you so much Traci, I’m so glad everyone liked them!
Love these so much! Going to serve them at parties throughout the holidays. So delicious and beautiful
Thank you so much Vanessa, I really appreciate your comment 🙂 I’m so pleased to hear you love them!
These butternut squash slices were so delicious! I loved how easy they were to make and the mushroom duxelles provided the best umami flavor!
Thanks so much for letting me know Kayla! I’m so pleased you enjoyed the flavour of them!
Duxelles are such a delicious side dish or appetizer. Love that they are full of plant-based, good-for-you ingredients like butternut squash and mushrooms. They are so easy to make and incredibly appetizing! Perfect!
Thank you so much for your comment Marinela. Plant based food is the best isn’t it. I hope you continue to enjoy them.