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1
Preheat oven to 400u00b0F Keep one of the squash whole and cut the other into 1/2-inch cubes.
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2
Coat a nonstick cookie sheet with cooking spray.
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3
Place whole squash halves cut side down on cookie sheet, spray with cooking spray and sprinkle with salt and pepper to taste.
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4
Roast until very soft, about 35 to 40 minutes.
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5
Remove from oven and let cool.
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6
Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
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7
Add 3 chopped garlic cloves.
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8
Swirl skillet to mix and cook until fragrant, about 10 seconds.
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9
Add mushrooms and 1/4 teaspoon salt, or to taste.
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10
Increase temperature to high and cook, stirring often, 6 minutes.
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11
Remove from heat and stir in cubed butternut squash; let cool.
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12
Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan.
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13
Slowly bring to a boil, wisking constantly until slightly thickened.
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14
Cover and remove from heat.
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15
Scrape flesh of roasted squash halves into a large bowl.
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16
Mash with a potato masher, then add milk mixture and stir to combine.
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17
Season to taste with salt and pepper.
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18
Coat a 9 X 12-inch pan with cooking spray.
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19
Spoon half of mashed squash into bottom of pan and spread into an even layer.
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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.
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21
Cover pan with foil and bake 40 minutes.
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22
Remove foil and bake 10-15 minutes more.
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23
Remove from oven and let stand 10-15 minutes before slicing into 6 pieces.
