Butternut Squash and Sausage Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 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
Description
Butternut Squash and Sausage Casserole blends diced squash, onions, garlic, and cured pork sausage with canned beans and tomatoes, all gently cooked together on the stove before finishing in the oven. The method allows the ingredients to meld, with the vinegar and brown sugar creating a mildly tangy and slightly sweet undertone. The tender squash cubes and soft beans contrast with the savory sausage slices for a rich texture profile. Cooking this casserole in an ovenproof pan simplifies preparation and cleanup.
The casserole can be served directly from the pan for a casual meal. Its robust flavors and filling ingredients make it suitable for a comforting dinner. Parsley added at the end brightens the dish.
Substitutions mentioned include using Hokkaido pumpkin or sweet potatoes instead of butternut squash, and different cured sausages like chorizo or cabanossi which affect the spice and fat content. Adjustments to cooking time and fat amounts are needed accordingly. Fresh herbs like sage can enhance the aroma when available.
Ingredients
- 2 lbs butternut squash 900 g, Note 1
- 2 onion medium
- 2 garlic cloves
- 1 cannellini beans about 7 oz/ 200 g when drained (Note 2, can
- 1 chopped tomatoes 400 g/ 14 oz, canned
- 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 leaf Note 5
- fine sea salt or Kosher salt
- black pepper ground
- parsley small bunch
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
- Hokkaido pumpkin or sweet potatoes can replace butternut squash but may require adjusted cooking times.
- White beans can be canned or cooked from dry, providing similar texture and protein.
- Cured sausages like cabanossi or Spanish chorizo add distinctive flavors; chorizo will introduce more spice and fat.
- If using chorizo, reduce added fats to balance the dish.
- Fresh sage can be added with the squash for additional herb flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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