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    You are in: Home / Recipes / Butternut Squash, Sage and Mushroom Casserole Recipe
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    Butternut Squash, Sage and Mushroom Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Kozmic Blues's Note:

    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.

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    1. 1
      Preheat oven to 400°F Keep one of the squash whole and cut the other into 1/2-inch cubes.
    2. 2
      Coat a nonstick cookie sheet with cooking spray.
    3. 3
      Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.
    4. 4
      Roast until very soft, about 35 to 40 minutes.
    5. 5
      Remove from oven and let cool.
    6. 6
      Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
    7. 7
      Add 3 chopped garlic cloves.
    8. 8
      Swirl skillet to mix and cook until fragrant, about 10 seconds.
    9. 9
      Add mushrooms and 1/4 teaspoon salt, or to taste.
    10. 10
      Increase temperature to high and cook, stirring often, 6 minutes.
    11. 11
      Remove from heat and stir in cubed butternut squash; let cool.
    12. 12
      Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.
    13. 13
      Slowly bring to a boil, wisking constantly until slightly thickened.
    14. 14
      Cover and remove from heat.
    15. 15
      Scrape flesh of roasted squash halves into a large bowl.
    16. 16
      Mash with a potato masher, then add milk mixture and stir to combine.
    17. 17
      Season to taste with salt and pepper.
    18. 18
      Coat a 9 X 12-inch pan with cooking spray.
    19. 19
      Spoon half of mashed squash into bottom of pan and spread into an even layer.
    20. 20
      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.
    21. 21
      Cover pan with foil and bake 40 minutes.
    22. 22
      Remove foil and bake 10-15 minutes more.
    23. 23
      Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash, Sage and Mushroom Casserole

    Serving Size: 1 (592 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 388.0
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 0.3 g
    Cholesterol 2.1 mg
    Sodium 183.7 mg
    Total Carbohydrate 85.6 g
    Dietary Fiber 9.3 g
    Sugars 16.6 g
    Protein 16.8 g

    The following items or measurements are not included:

    fresh sage leaves

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