Butternut Squash, Sage and Mushroom Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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(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. Ingredients:
2 medium butternut squash, halved and peeled |
cooking spray |
1 teaspoon olive oil |
5 garlic cloves, chopped |
1 lb white button mushrooms, cleaned and thinly sliced |
1/2 lb shiitake mushroom, cleaned, stemmed and thinly sliced |
1/4 teaspoon salt |
11 ounces fat-free evaporated milk |
2 shallots, sliced |
1 -2 tablespoon fresh sage leaf, chopped (to taste) |
salt and pepper, to taste |
8 ounces whole wheat lasagna noodles, uncooked (about 12) |
Directions:
1. Preheat oven to 400°F Keep one of the squash whole and cut the other into 1/2-inch cubes.
2. Coat a nonstick cookie sheet with cooking spray.
3. Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.
4. Roast until very soft, about 35 to 40 minutes.
5. Remove from oven and let cool.
6. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
7. Add 3 chopped garlic cloves.
8. Swirl skillet to mix and cook until fragrant, about 10 seconds.
9. Add mushrooms and 1/4 teaspoon salt, or to taste.
10. Increase temperature to high and cook, stirring often, 6 minutes.
11. Remove from heat and stir in cubed butternut squash; let cool.
12. Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.
13. Slowly bring to a boil, wisking constantly until slightly thickened.
14. Cover and remove from heat.
15. Scrape flesh of roasted squash halves into a large bowl.
16. Mash with a potato masher, then add milk mixture and stir to combine.
17. Season to taste with salt and pepper.
18. Coat a 9 X 12-inch pan with cooking spray.
19. Spoon half of mashed squash into bottom of pan and spread into an even layer.
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. Cover pan with foil and bake 40 minutes.
22. Remove foil and bake 10-15 minutes more.
23. Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.
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