Savory Butternut Squash, Sage, and Mushroom Delight
Indulge in this hearty Savory Butternut Squash, Sage, and Mushroom Delight, a vegetarian casserole that brings the warm, earthy flavors of autumn right to your table. This dish features the creamy sweetness of roasted butternut squash paired with earthy mushrooms and aromatic sage, creating a symphony of flavors. Perfect for family gatherings or a cozy dinner, this casserole is not only satisfying but also healthy, as it aligns with Weight Watchers CORE principles. Feel free to make it vegan by substituting the evaporated milk with soy milk. Despite its multiple steps, the end result is a comforting meal that will impress your guests and is packed with nutrients! Customize with your preferred amount of sage for a flavor that resonates with your palate.
N/A
Servings
200
Calories
12
Ingredients
Ingredients
butternut squash
2 medium (halved and peeled for one and cubed for the other)
cooking spray
as needed (for coating baking sheets and casserole dish)
olive oil
1 teaspoon (for sautéing)
garlic cloves
5 cloves (chopped, with 2 reserved)
white button mushrooms
1 lb (cleaned and thinly sliced)
shiitake mushrooms
1/2 lb (cleaned, stemmed, and thinly sliced)
salt
1/4 teaspoon (to taste)
fat-free evaporated milk
11 ounces
shallots
2 (sliced)
fresh sage leaves
1-2 tablespoons (chopped, to taste)
whole wheat lasagna noodles
8 ounces (uncooked, approximately 12 noodles)
black pepper
to taste
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare one butternut squash by keeping it whole; for the other, halve it and cut into 1/2-inch cubes.
3
Coat a nonstick cookie sheet with cooking spray. Place the whole squash halves, cut side down, on the sheet, spray with additional cooking spray, and season with salt and pepper to taste.
4
Roast the whole squash in the oven until very soft, about 35 to 40 minutes. Once done, remove from the oven and let cool.
5
While the squash is roasting, heat olive oil in a large nonstick skillet over medium-high heat.
6
Add the 3 chopped garlic cloves to the skillet, swirling the pan to mix, and cook until fragrant (about 10 seconds).
7
Introduce the sliced white and shiitake mushrooms along with 1/4 teaspoon of salt. Increase the heat to high and sauté, stirring often, for about 6 minutes until the mushrooms are tender.
8
Remove the skillet from heat and stir in the cubed butternut squash. Allow this mixture to cool.
9
In a medium saucepan, combine the evaporated milk, sliced shallots, remaining 2 garlic cloves, and chopped sage. Slowly bring to a gentle boil while whisking constantly until the mixture slightly thickens. Once thickened, cover and remove from heat.
10
After the roasted squash halves have cooled, scrape out the flesh into a large bowl. Use a potato masher to mash the flesh, then fold in the milk mixture until well combined. Adjust seasoning with salt and pepper to your taste.
11
Preheat your oven to 375°F (190°C) if not already set from roasting the squash.
12
Coat a 9x12-inch casserole dish with cooking spray. Begin layering: spoon half of the mashed squash into the bottom and spread it evenly.
13
On top of the squash layer, place 3 uncooked lasagna noodles, then spoon over approximately 1 to 1 1/2 cups of the mushroom-squash mixture. Add 1/2 cup of the remaining mashed squash on top.
14
Repeat the layering process two more times, finishing with a final layer of 1/2 cup of the mashed squash.
15
Cover the casserole dish with foil and bake for 40 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the top is slightly golden.
16
Once done, remove from the oven and let it stand for 10-15 minutes before slicing into 6 generous pieces.
Nutrition Information
1.7g
Fat
31.7g
Carbs
6.7g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Butternut Squash, Sage, and Mushroom Delight?
It is a hearty vegetarian casserole featuring roasted butternut squash, earthy mushrooms, and aromatic sage, designed to capture autumn flavors.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian.
Can I make this recipe vegan?
Yes, you can make it vegan by substituting the fat-free evaporated milk with soy milk.
How many calories are in one serving?
There are 200 calories per serving.
What are the main nutritional values for this dish?
Each serving contains 1.7g of fat, 31.7g of carbohydrates, 6.7g of protein, and 5g of fiber.
What types of mushrooms are used in this recipe?
The recipe calls for 1 lb of white button mushrooms and 1/2 lb of shiitake mushrooms.
Do I need to boil the lasagna noodles before assembly?
No, you should use uncooked whole wheat lasagna noodles as they will cook in the oven with the moisture from the squash and milk mixture.
How do I prepare the butternut squash?
One squash is kept whole (or halved) for roasting and mashing, while the second squash is halved, peeled, and cut into 1/2-inch cubes for sautéing.
What is the roasting temperature for the squash?
The squash should be roasted at 400°F (200°C) until very soft.
How long does it take to roast the whole squash?
It takes approximately 35 to 40 minutes for the squash to become soft.
What temperature is the casserole baked at?
The final casserole is baked at 375°F (190°C).
How long should the casserole bake in total?
The casserole should bake for 40 minutes covered with foil, and an additional 10-15 minutes uncovered.
How much garlic is needed for this dish?
A total of 5 garlic cloves are used: 3 for sautéing with mushrooms and 2 for the milk mixture.
What size casserole dish is recommended?
A 9x12-inch casserole dish is required for this recipe.
How many servings does this recipe yield?
The recipe makes enough for 6 generous pieces.
Should the casserole rest before serving?
Yes, it is recommended to let the dish stand for 10-15 minutes after removing it from the oven to allow it to set.
How do I prepare the sauce for the casserole?
Combine evaporated milk, sliced shallots, garlic, and sage in a saucepan; whisk constantly over heat until the mixture slightly thickens.
Is this recipe healthy?
Yes, it is considered healthy and aligns with Weight Watchers CORE principles.
Can I use dried sage instead of fresh?
The recipe specifies 1-2 tablespoons of chopped fresh sage, but you can customize the amount to your palate.
How many lasagna noodles are needed?
You will need approximately 8 ounces of whole wheat lasagna noodles, which is about 12 noodles.
How long do I sauté the mushrooms?
Sauté the mushrooms on high heat for about 6 minutes until they are tender.
How is the squash incorporated into the base?
The roasted squash flesh is scraped out and mashed, then folded into the milk and sage mixture.
What is the first step in assembly?
Spoon half of the mashed squash into the bottom of a greased 9x12-inch casserole dish.
How do I layer the ingredients?
Layer mashed squash, then 3 lasagna noodles, then the mushroom-squash mixture, and repeat three times.
Does the recipe contain any added fats like butter?
No, it uses only 1 teaspoon of olive oil and cooking spray to keep the fat content low.
What gives the dish its savory flavor?
The combination of sautéed garlic, shallots, fresh sage, and two types of mushrooms provides a deep savory profile.
Is there any salt or pepper in the recipe?
Yes, salt and black pepper are used to season the squash and mushrooms to taste.
Can I use only one type of mushroom?
While the recipe calls for white and shiitake for flavor depth, you can use 1.5 lbs of any preferred mushroom.
How do I know when the roasted squash is done?
The squash is ready when it is very soft to the touch after about 35-40 minutes of roasting.
What is the consistency of the final casserole?
It is a creamy and satisfying dish where the noodles are tenderized by the moisture of the squash and milk sauce.