Butternut Squash and Sausage Casserole
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
425 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash and Sausage Casserole
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Make this warming butternut squash and sausage casserole: it is comforting and full of flavor. This nourishing, delicious meal is ready in less than one hour.
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Ingredients
- 2 lbs butternut squash 900 g, Note 1
- 2 medium onions
- 2 garlic cloves
- 1 can cannellini beans about 7 oz/ 200 g when drained (Note 2)
- 1 can chopped tomatoes 400 g/ 14 oz
- 7 oz pork sausage cured (hard), 200 g (Note 3,4)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons vinegar
- 1 cup vegetable stock or chicken stock, 250 ml
- 2 tablespoons brown sugar
- 2 bay leaves Note 5
- fine sea salt or Kosher
- ground black pepper
- small bunch of parsley
Instructions
- Preheat the oven to 360°F/180°C.
- Prepare ingredients: Peel and cut butternut squash into 0.5 inch/ 2 cm cubes. Chop the onions and the garlic cloves, slice the sausage. Drain the beans.2 lbs butternut squash / 900 g + 2 medium onions + 2 garlic cloves + 7 oz pork sausage/ 200 g + 1 can cannellini beans
- Stovetop: Heat the butter and the olive oil in a large cast-iron pan or another ovenproof pan. Saute onions until translucent, 3-4 minutes. Add sausage and garlic, cook on medium-low heat for a couple of minutes. Add the squash cubes, vinegar, chopped tomatoes, beans, stock, sugar, bay leaves, and salt and pepper to taste. Bring to a boil.1 tablespoon olive oil + 1 tablespoon butter + onions + sausage + garlic + squash + 2 tablespoons vinegar + 1 can chopped tomatoes + beans + 1 cup vegetable stock/ 250 ml + 2 tablespoons brown sugar + 2 bay leaves + fine sea salt or Kosher + ground black pepper
- Oven: Place the pan in the oven and cook for 30 to 40 minutes until the squash is soft. Adjust the taste with more salt and pepper if necessary.
- Serve: Sprinkle with finely chopped parsley before serving.small bunch of parsley
Notes
- Substitutions: I often use Hokkaido pumpkin (or red Kuri squash), which is the best-flavored pumpkin sort. However, Hokkaido needs less time in the oven, so make sure to check a bit earlier.You could also sub the squash with sweet potatoes; they have a similar texture and taste sweet and delicious as well.
- Beans: White beans from a can or the same amount of beans that you cooked yourself.
- Sausage: I use cabanossi or chorizo most of the time. Chorizo will make the dish spicier. If using chorizo, choose the Spanish sort, which is cured (hard).
- Chorizo tends to release a lot of fat when cooked in the pan. In this case, reduce the amount of fat you use. You will not have this problem if you use cabanossi.
- Herbs: When I have it, I use fresh sage as well. Finely chop 2-3 sage leaves and add them to the pan together with the butternut squash.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
425kcal
(21%)
Carbohydrates
48g
(16%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
12g
Cholesterol
50mg
(17%)
Sodium
885mg
(37%)
Fiber
10g
(40%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 425kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 50mg | 17% |
| Sodium | 885mg | 37% |
| Fiber | 10g | 40% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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