Butternut Squash, Sage and Mushroom Casserole

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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