PointsPlus Butternut Squash, Sage, and Mushroom Casserole Recipe

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

Ready in
1 h, 40 m
6
Servings
387
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.

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.

Nutritional Facts

Total Fat
10g
16%
Sugar
14g
N/A
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Protein
15g
30%
Carbs
66g
22%
Vitamin A
924µg
100%
Vitamin B12
0.1µg
1.9%
Vitamin B6
0.7mg
36.9%
Vitamin C
41mg
69%
Vitamin D
1µg
N/A
Vitamin E
3mg
14%
Vitamin K
26µg
32%
Calcium
273mg
27%
Fiber
7g
26%
Folate (food)
102µg
N/A
Folate equivalent (total)
102µg
26%
Iron
4mg
22%
Magnesium
151mg
38%
Monounsaturated
5g
N/A
Niacin (B3)
8mg
42%
Phosphorus
390mg
56%
Polyunsaturated
2g
N/A
Potassium
1309mg
37%
Riboflavin (B2)
0.7mg
38.3%
Sodium
176mg
7%
Thiamin (B1)
0.5mg
31.8%
Zinc
3mg
17%

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