BUTTERNUT SQUASH, SAGE, AND MUSHROOM CASSEROLE RECIPE - (4.6/5)
Provided by á-4084
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Cut 1 squash in half lengthwise. Peel the other squash and cut into ½-inch cubes. Coat a nonstick cookie sheet with cooking spray. Remove the seeds from the squash that was cut lengthwise and place cut side down on the cookie sheet. Roast until very soft, about 35-40 minutes. Remove from the oven and let cool. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl the skillet to mix and cook until fragrant, about 10 seconds. Add the mushrooms and ¼ teaspoon salt. Increase heat to high and cook, stirring often, for 6 minutes. Remove from heat and stir in the cubed butternut squash. Let cool. Put the evaporated milk, shallots, remaining 2 garlic cloves, and sage in a medium-sized saucepan. Bring to a boil, cover, and remove from heat. Scrape the flesh of roasted squash halves into a large bowl. Mash with a potato masher and then add the milk mixture. Mash to mix. Season with salt and pepper, to taste. Coat a 9-by-9-inch pan with cooking spray. Spoon ½ of the mashed squash into the bottom of the pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon 1 cup of the mushroom-squash mixture on top. Top with ½ cup of mashed squash and repeat the layers 2 more times ending with ½ cup of mashed squash. Cover the pan with foil and bake in the oven for 20 minutes. Remove the foil and bake 10 more minutes. Remove from the oven and let stand 10 minutes before slicing into 6 pieces.
WEIGHT WATCHER'S BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE
Make and share this Weight Watcher's Butternut Squash, Sage and Mushroom Casserole recipe from Food.com.
Provided by Meg Sweetland Baker
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes.
- Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. 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 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt. 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. Bring to a boil, cover and remove from heat.
- Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.
- Coat a 9 X 9-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 (you will need to break them to make them fit) and spoon over 1 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 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.
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.
Provided by Kozmic Blues
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 388, Fat 2.2, SaturatedFat 0.4, Cholesterol 2.1, Sodium 183.7, Carbohydrate 85.7, Fiber 9.3, Sugar 16.7, Protein 16.8
PICKLED BUTTERNUT SQUASH WITH SAGE AND CARDAMOM
It's somewhat unusual to pickle hard squashes like butternut or acorn, but it is actually a very nice way to use them. The pickle is firm and crunchy, and the sage and cardamom make a wonderful duo, aromatic and autumnal. You can buy cardamom in pod or seed form. Either will do, but seeds still in the pods tend to retain more of their volatile oils. Each pod contains about 15 or 20 seeds, which you can extract just by crushing the pod in your finger and picking out the seeds. Serve these with braised meats, stews or chopped up and mixed with couscous as a side dish.
Provided by Food Network
Categories side-dish
Time 6h35m
Yield 4 cups
Number Of Ingredients 7
Steps:
- In a non-reactive bowl, combine the squash and salt, toss to coat, and allow to stand at room temperature for about 4 hours. Drain, rinse well, and squeeze out extra moisture by the handfuls.
- In a medium non-reactive pot, combine all remaining ingredients and bring to a boil over medium-high heat, stirring once or twice to dissolve the brown sugar. Add the squash, bring back just to a simmer, then remove from the heat and allow to cool to room temperature, uncovered.
- When the mixture has cooled to room temperature, cover and refrigerate.
- The squash will be tasty in about 2 hours, but will improve in flavor if allowed to sit overnight. This pickle will keep, covered and refrigerated, for about 2 months.
BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE
Combine the sweet earthy flavour of butternut squash with sausage, spinach, mushrooms and sage in this hearty pasta bake. It takes a little effort but it's well worth it
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h30m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
- Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
- Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
- Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.
Nutrition Facts : Calories 799 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
BUTTERNUT SQUASH, SAGE AND MOZZARELLA GRATIN
Sage is perfect with squash and cheese. If you can't find butternut, you can substitute acorn or Hubbard.
Provided by sugarpea
Categories Cheese
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Peel the squash,cut into pieces and steam or boil until tender; mash with 1/2 T butter, there should be about 1 1/2 cups squash.
- Spread squash evenly into a small oiled casserole; sprinkle with cheese.
- Saute the onions in the remaining 1 T of butter until translucent; add bread crumbs, salt, pepper and sage and stir to combine.
- Sprinkle the bread crumb mixture over the cheese; bake at 325° for 25-30 minutes.
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