POINTSPLUS BUTTERNUT SQUASH, SAGE, AND MUSHROOM CASSEROLE RECIPE
Try this butternut squash lasagna for dinner tonight. Sage and sautéed mushroom casserole make the perfect pairing in this sweet and savory dish.
Provided by WeightWatchers.com
Time 1h39m59S
Yield 6
Number Of Ingredients 12
Steps:
- 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 Facts : ServingSize 1 serving, Calories 387 calories, Sugar 14 g, Fat 10 g, Carbohydrate 66 g, Cholesterol 15 mg, Fiber 7 g, Protein 15 g, SaturatedFat 3 g, Sodium 176 mg
WEIGHT WATCHER'S BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE
Make and share this Weight Watcher's Butternut Squash, Sage and Mushroom Casserole recipe from Food.com.
Provided by Meg Sweetland Baker
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes.
- Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash; let cool.
- Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan. Bring to a boil, cover and remove from heat.
- Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.
- Coat a 9 X 9-inch pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
- Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.
BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE
This unique take on lasagna will win rave reviews. It puts a unique flavour twist on comfort food.
Time 1h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes.
- Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash; let cool.
- Put evapourated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan. Bring to a boil, cover and remove from heat.
- Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.
- Coat a 9 X 9-inch pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
- Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.
Nutrition Facts : Calories 117 kcal
BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE
This is a Weight Watchers CORE recipe, adapted from the Weight Watchers website AND is vegetarian! (Can probably be made vegan if you sub the condensed skim milk with soy). There are quite a few steps to this, BUT in the end I think it tastes great. The earthy mushrooms and sage are a perfect match to the sweet and buttery squash. Sage is strong so I have 1-2 tbsp listed in the ingredients. Please use your own taste, as the original recipe called for only 1 tbsp. We like sage allot, so I would in fact increase the fresh sage to 2 tbsp when I make this again.
Provided by Kozmic Blues
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Keep one of the squash whole and cut the other into 1/2-inch cubes.
- Coat a nonstick cookie sheet with cooking spray.
- Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.
- Roast until very soft, about 35 to 40 minutes.
- Remove from oven and let cool.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
- Add 3 chopped garlic cloves.
- Swirl skillet to mix and cook until fragrant, about 10 seconds.
- Add mushrooms and 1/4 teaspoon salt, or to taste.
- Increase temperature to high and cook, stirring often, 6 minutes.
- Remove from heat and stir in cubed butternut squash; let cool.
- Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.
- Slowly bring to a boil, wisking constantly until slightly thickened.
- Cover and remove from heat.
- Scrape flesh of roasted squash halves into a large bowl.
- Mash with a potato masher, then add milk mixture and stir to combine.
- Season to taste with salt and pepper.
- Coat a 9 X 12-inch pan with cooking spray.
- Spoon half of mashed squash into bottom of pan and spread into an even layer.
- Top with 3 uncooked noodles and spoon over 1-1 1/2 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
- Cover pan with foil and bake 40 minutes.
- Remove foil and bake 10-15 minutes more.
- Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.
Nutrition Facts : Calories 388, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 183.7, Carbohydrate 85.7, Fiber 9.3, Sugar 16.7, Protein 16.8
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