PointsPlus Butternut Squash, Sage, and Mushroom Casserole Recipe

PointsPlus Butternut Squash, Sage, and Mushroom Casserole Recipe
Staff Writer
Butternut Squash, Sage, and Mushroom Casserole
WeightWatchers.com

Butternut Squash, Sage, and Mushroom Casserole

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

6
Servings
386
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 medium-sized (about 1 ½ pounds each) butternut squash
  • Cooking spray
  • 1 teaspoon olive oil
  • 4 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
  • 3 medium-sized shallots, sliced
  • 1 tablespoon sage, chopped
  • 1/8 teaspoon black pepper, or to taste
  • 8 ounces whole-wheat lasagna noodles

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
11mg
4%
Carbohydrate, by difference
45g
35%
Protein
31g
67%
Vitamin A, RAE
391µg
56%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin E, added
4mg
27%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
270mg
27%
Choline, total
75mg
18%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
129µg
32%
Iron, Fe
6mg
33%
Magnesium, Mg
141mg
44%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
5mg
100%
Phosphorus, P
498mg
71%
Riboflavin
1mg
91%
Selenium, Se
47µg
85%
Sodium, Na
423mg
28%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
115g
4%
Zinc, Zn
5mg
63%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.