Butternut Squash, Sage and Mushroom Casserole

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. 1

   Preheat oven to 400°F Keep one of the squash whole and cut the other into 1/2-inch cubes.

2. 2

   Coat a nonstick cookie sheet with cooking spray.

3. 3

   Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.

4. 4

   Roast until very soft, about 35 to 40 minutes.

5. 5

   Remove from oven and let cool.

6. 6

   Meanwhile, heat oil in a large nonstick skillet over medium-high heat.

7. 7

   Add 3 chopped garlic cloves.

8. 8

   Swirl skillet to mix and cook until fragrant, about 10 seconds.

9. 9

   Add mushrooms and 1/4 teaspoon salt, or to taste.

10. 10

    Increase temperature to high and cook, stirring often, 6 minutes.

11. 11

    Remove from heat and stir in cubed butternut squash; let cool.

12. 12

    Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.

13. 13

    Slowly bring to a boil, wisking constantly until slightly thickened.

14. 14

    Cover and remove from heat.

15. 15

    Scrape flesh of roasted squash halves into a large bowl.

16. 16

    Mash with a potato masher, then add milk mixture and stir to combine.

17. 17

    Season to taste with salt and pepper.

18. 18

    Coat a 9 X 12-inch pan with cooking spray.

19. 19

    Spoon half of mashed squash into bottom of pan and spread into an even layer.

20. 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. 21

    Cover pan with foil and bake 40 minutes.

22. 22

    Remove foil and bake 10-15 minutes more.

23. 23

    Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.