Servings: 15
Prep Time: 60 min
Cook Time: 55 to 60 min
3 cups; butternut squash, sliced
3-4 tbsp; light oil (canola, corn or vegetable)
1 onion, sliced
4 cups; shiitake mushrooms, sliced
4 eggs, separated
4 cups; whole milk
2 tsp; Worcestershire sauce
1/2 tsp; dried sage
1/2 tsp; dried thyme
1/2 tsp; salt
dash pepper
1 cup; pecans, chopped
1/2 cup; pistachios, chopped
1/2 cup; dried cherries
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
Sprigs of fresh sage and thyme for garnish
Topping:
2 cups; Corn Flakes, crushed
1/2 cup; brown sugar
8 tbsp; butter, melted
Optional Garnish on Plate (Worcestershire Crème Fraiche):
1/4 cup; crème fraiche
1 tsp; Worcestershire sauce
Preheat oven to 375°F.
Peel, seed and slice the butternut squash.
Brush lightly with oil and roast on half sheet pan for 30 min.
Saute sliced onion in a skillet with 1 Tbsp oil until lightly caramel color. Let cool.
Saute shiitake mushrooms in another skillet with 1 Tbsp oil and season with half the salt and pepper. Mushrooms should be dry and slightly caramelized. Let cool.
Separate the 4 eggs and combine the yolks with the milk.
Add the Worcestershire sauce, sage, thyme and remaining salt and pepper.
Add the cooled mushrooms and onion to the custard.
Puree half the roasted butternut squash and dice the rest. Add these to the custard.
Add the chopped nuts, and dried cherries and blend into the custard.
Add the Mrs Cubbison's Traditional Seasoned Stuffing; let stand to soften for 15 minutes.
Beat the egg whites in a clean bowl until stiff peaks. Fold into the custard in 3 additions. Do not over-mix.
Pour custard into a buttered prepared 9" x 13" baking dish. Cover with topping ingredients that have been mixed together in a bowl.
Bake on middle rack of preheated 375°F oven for 25 to 30 minutes until internal temperature reaches 165°F.
Serve warm with fresh sage and thyme garnish; and optional crème fraiche/drizzle.