Weight Watchers Butternut Squash Sage And Mushroom Casserole Food

BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE

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.

BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE

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 evapourated 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.

BROWN BUTTER AND SAGE BUTTERNUT SQUASH BAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan.
• Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash.
• Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter.
• Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.

WEIGHT WATCHER'S BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE

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.

SQUASH, MUSHROOM & SAGE PASTA

Steps:

• Heat the oil in a non-stick frying pan, then fry the squash, garlic and sage for a few mins until beginning to brown. Splash in some water, then cook fiercely for about 15 mins until the squash is softening and the pan looks dry. Add the mushrooms, then fry for 5 mins more, stirring every so often, until everything begins to caramelise.
• Meanwhile, cook the pasta. Drain, then add to the squash mix with a little of the pasta water. Toss with most of the Parmesan and serve in bowls, sprinkled with the remaining cheese.

BUTTERNUT SQUASH, SAGE AND MOZZARELLA GRATIN

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.

PASTA WITH BUTTERNUT SQUASH AND SAGE (WEIGHT WATCHERS' FRIENDLY)

Steps:

• Heat the oil in a 12" skillet over medium heat until shimmering. Add the squash and cook, stirring occasionally, until spotty brown, 15 - 20 minutes.
• Stir in the green onions, sage, mushrooms, nutmeg, 1/8 tsp salt, and 1/8 tsp pepper and cook until the green onions are softened, about 1 minute. Add the broth, bring to a simmer and cook, stirring occasionally, until the squash is tender, about 10 minutes.
• Cook pasta according to directions. Reserve ½ cup of cooking water.
• Add the squash mixture, parmesan and lemon juice to the pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water if needed. Season with the salt and pepper to taste. Sprinkle with the almonds and serve.