PointsPlus Butternut Squash, Sage, and Mushroom Casserole Recipe

Butternut Squash, Sage, and Mushroom Casserole


  • 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.


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.


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:



  • Fat 36g 55%
  • Carbs 428g 143%
  • Saturated 16g 81%
  • Fiber 44g 178%
  • Sugars 90g
  • Monounsaturated 11g
  • Polyunsaturated 4g
  • Protein 93g 186%
  • Cholesterol 90mg 30%
  • Sodium 1,052mg 44%
  • Calcium 1,706mg 171%
  • Magnesium 999mg 250%
  • Potassium 9,043mg 258%
  • Iron 25mg 137%
  • Zinc 16mg 103%
  • Phosphorus 2,445mg 349%
  • Vitamin A 7,448µg 828%
  • Vitamin C 321mg 535%
  • Thiamin (B1) 3mg 211%
  • Riboflavin (B2) 4mg 233%
  • Niacin (B3) 54mg 272%
  • Vitamin B6 5mg 238%
  • Folic Acid (B9) 695µg 174%
  • Vitamin B12 1µg 11%
  • Vitamin D 8µg 2%
  • Vitamin E 21mg 105%
  • Vitamin K 56µg 70%
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