Description
This cozy butternut squash and sausage casserole is a comforting and hearty meal perfect for fall and winter. It features roasted butternut squash, savory sausage, tender greens, and melty cheese all baked together in one delicious dish.
Ingredients
- 4 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 lb Italian sausage (mild or spicy)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped kale or spinach
- 1 cup cooked rice, farro, or quinoa (optional)
- 4 large eggs
- 1 cup milk or cream
- 1 ½ cups shredded cheese (cheddar, mozzarella, or blend)
- ¼ cup grated parmesan cheese (optional)
- 1 tsp fresh thyme or chopped sage (optional)
Instructions
- Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden. Reduce oven temperature to 375°F.
- Meanwhile, cook sausage in a large skillet over medium heat, breaking it up as it browns. Drain excess fat if needed.
- Add chopped onion and garlic to the skillet. Cook until onion is soft, about 5 minutes.
- Stir in the chopped kale or spinach and cook until wilted. Remove from heat.
- In a large bowl, whisk together eggs, milk or cream, salt, pepper, and half of the shredded cheese.
- In a greased 9×13-inch baking dish, combine roasted squash, sausage mixture, and cooked grains (if using). Pour the egg mixture over and gently toss to combine.
- Top with remaining shredded cheese and parmesan (if using).
- Bake at 375°F for 25–30 minutes, or until the casserole is set and bubbling. Let rest for 5–10 minutes before serving.
Notes
- Use store-bought pre-cut butternut squash to save time.
- Add mushrooms or sweet potatoes for variation.
- For vegetarian, substitute sausage with white beans or lentils.
- Top with breadcrumbs or crushed crackers for added crunch.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 165mg
