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Butternut Squash, Sage And Mushroom

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Ingredients

Adjust Servings:
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)

Nutritional information

388
Calories
20 g
Calories From Fat
2.2 g
Total Fat
0.4 g
Saturated Fat
2.1 mg
Cholesterol
183.7 mg
Sodium
85.7 g
Carbs
9.3 g
Dietary Fiber
16.7 g
Sugars
16.8 g
Protein
592g
Serving Size

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Butternut Squash, Sage And Mushroom

Features:
    Cuisine:

    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.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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 , 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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    Steps

    1
    Done

    Preheat Oven to 400f Keep One of the Squash Whole and Cut the Other Into 1/2-Inch Cubes.

    2
    Done

    Coat a Nonstick Cookie Sheet With Cooking Spray.

    3
    Done

    Place Whole Squash Halves Cut Side Down on Cookie Sheet, Spray With Cooking Spray and Sprinkle With Salt and Pepper to Taste.

    4
    Done

    Roast Until Very Soft, About 35 to 40 Minutes.

    5
    Done

    Remove from Oven and Let Cool.

    6
    Done

    Meanwhile, Heat Oil in a Large Nonstick Skillet Over Medium-High Heat.

    7
    Done

    Add 3 Chopped Garlic Cloves.

    8
    Done

    Swirl Skillet to Mix and Cook Until Fragrant, About 10 Seconds.

    9
    Done

    Add Mushrooms and 1/4 Teaspoon Salt, or to Taste.

    10
    Done

    Increase Temperature to High and Cook, Stirring Often, 6 Minutes.

    11
    Done

    Remove from Heat and Stir in Cubed Butternut Squash; Let Cool.

    12
    Done

    Put Evaporated Milk, Shallots, Remaining 2 Garlic Cloves and Sage in a Medium Saucepan.

    13
    Done

    Slowly Bring to a Boil, Wisking Constantly Until Slightly Thickened.

    14
    Done

    Cover and Remove from Heat.

    15
    Done

    Scrape Flesh of Roasted Squash Halves Into a Large Bowl.

    Avatar Of Celeste Patterson

    Celeste Patterson

    Cake decorator extraordinaire turning cakes into works of art.

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