PointsPlus Butternut Squash, Sage, and Mushroom Casserole Recipe

Butternut Squash, Sage, and Mushroom Casserole
WeightWatchers.com

Ingredients

  • medium-sized (about 1 ½ pounds each) butternut squash
  •   Cooking spray
  • 1 teaspoon  olive oil
  • large cloves garlic, chopped
  • 1 pound  white button mushrooms, sliced thinly
  • 1/2 pound  shiitake mushrooms, stemmed and sliced thinly
  • 1/4 teaspoon  salt, plus more to taste
  • 11 ounces  fat-free evaporated milk
  • medium-sized shallots, sliced
  • 1 tablespoon  sage, chopped
  • 1/8 teaspoon  black pepper, or to taste
  • 8 ounces  whole-wheat lasagna noodles

Try this butternut squash lasagna for dinner tonight. Sage and sautéed mushroom casserole make the perfect pairing in this sweet and savory dish.

Directions

Preheat the oven to 400 degrees.

Cut 1 squash in half lengthwise. Peel the other squash and cut into ½-inch cubes. Coat a nonstick cookie sheet with cooking spray. Remove the seeds from the squash that was cut lengthwise and place cut side down on the cookie sheet. Roast until very soft, about 35-40 minutes. Remove from the oven and let cool.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl the skillet to mix and cook until fragrant, about 10 seconds. Add the mushrooms and ¼ teaspoon salt. Increase heat to high and cook, stirring often, for 6 minutes. Remove from heat and stir in the cubed butternut squash. Let cool.

Put the evaporated milk, shallots, remaining 2 garlic cloves, and sage in a medium-sized saucepan. Bring to a boil, cover, and remove from heat. Scrape the flesh of roasted squash halves into a large bowl. Mash with a potato masher and then add the milk mixture. Mash to mix. Season with salt and pepper, to taste.

Coat a 9-by-9-inch pan with cooking spray. Spoon ½ of the mashed squash into the bottom of the pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon 1 cup of the mushroom-squash mixture on top. Top with ½ cup of mashed squash and repeat the layers 2 more times ending with ½ cup of mashed squash.

Cover the pan with foil and bake in the oven for 20 minutes. Remove the foil and bake 10 more minutes. Remove from the oven and let stand 10 minutes before slicing into 6 pieces.

Nutrition

Calories per serving:

366 calories

Dietary restrictions:

High Fiber, Low Fat Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

18%

Servings:

6
  • Fat 6g 9%
  • Carbs 71g 24%
  • Saturated 3g 14%
  • Fiber 7g 30%
  • Sugars 15g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 15g 31%
  • Cholesterol 15mg 5%
  • Sodium 175mg 7%
  • Calcium 284mg 28%
  • Magnesium 166mg 42%
  • Potassium 1,507mg 43%
  • Iron 4mg 23%
  • Zinc 3mg 17%
  • Phosphorus 408mg 58%
  • Vitamin A 1,241µg 138%
  • Vitamin C 54mg 89%
  • Thiamin (B1) 1mg 35%
  • Riboflavin (B2) 1mg 39%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 116µg 29%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 9µg 12%
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