Butternut Squash & Sausage Casserole

Butternut Squash & Sausage Casserole

David Venable

Keep fresh flavors on the table in spite of the season with this dish featuring butternut squash.

Serves: 6–8 Servings

Ingredients

  • 3 lbs butternut squash, cut into 1/2"–3/4" cubes
  • 1–2 Tbsp oil
  • 1 medium red onion, julienned
  • 1 lb ground Italian sausage
  • 3 cloves garlic, minced
  • 1–1/2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh sage
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 cup heavy cream
  • 1/2 cup chicken or vegetable stock
  • 3 Tbsp cornstarch
  • 2–3 cups torn or roughly cut kale

Preparation

Preheat oven to 400°F.

Toss the butternut squash cubes lightly in the oil, spread them out on a baking sheet, and roast them for 10–15 minutes.

While the butternut squash cubes are roasting, cook the onion and sausage in a large sauté pan until the onions are soft and the sausage is fully cooked. Use a spoon or spatula to break the sausage into pieces while it's cooking. Next, add the garlic, rosemary, sage, salt, and pepper. Cook just until the garlic and herbs become fragrant.

Combine the cream and stock in a small mixing bowl, then stir in the cornstarch to make a slurry. Add this mixture to the squash and sausage in the sauté pan and bring to a simmer.

Toss the sausage and onion mixture, the butternut squash cubes, and the kale together in a large mixing bowl. Reduce the oven temperature to 375°F. Transfer everything to a 3– to 4–qt casserole dish (9" x 13" or slightly smaller) and bake for 45–60 minutes.

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