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Autumn Butternut Squash and Italian Sausage Casserole Recipe

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4.6 from 25 reviews

A comforting Autumn Butternut Squash and Italian Sausage Casserole featuring roasted butternut squash, cauliflower, and a creamy white wine sausage sauce topped with melted mozzarella and Parmesan cheese.

Ingredients

Vegetables

  • 3 cups cubed butternut squash
  • 2 cups cauliflower florets
  • 1 large shallot, thinly sliced (about 1/3 cup)
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

White Wine Sauce

  • 1.5–2 lbs ground Italian sausage
  • 1 cup dry white wine
  • 2 tbsp fresh sage, finely chopped
  • 3–4 cloves garlic, minced
  • Red pepper flakes, to taste
  • Salt and pepper, to taste
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan cheese

Toppings

  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (can substitute cheddar)

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 425°F. Grease the bottom of a 9x13-inch baking dish. Toss the cubed butternut squash, cauliflower florets, sliced shallot, olive oil, Italian seasoning, salt, and pepper together directly in the baking dish.
  2. Roast vegetables: Bake the vegetables for 30 minutes until they are tender and starting to caramelize.
  3. Cook sausage: While vegetables roast, cook the ground Italian sausage in a skillet over medium heat, breaking it up with a spoon until it is no longer pink. Drain off excess grease.
  4. Add wine and seasonings: Pour in the dry white wine and cook down for 3 minutes to reduce slightly. Stir in the chopped sage, minced garlic, red pepper flakes, salt, and pepper. Cook for an additional 1 minute to blend flavors.
  5. Make cream sauce: Add the heavy cream to the sausage mixture and bring it to a boil. Reduce heat to a simmer and cook for 2 minutes until slightly thickened. Turn off the heat and stir in 1/2 cup grated Parmesan. Set the sauce aside.
  6. Lower oven temperature: After the vegetables have roasted for 30 minutes, reduce the oven temperature to 350°F.
  7. Combine and bake casserole: Pour the prepared sausage cream sauce over the roasted vegetables and gently stir to combine evenly. Sprinkle the casserole with the remaining 1/2 cup Parmesan cheese and 1/2 cup shredded mozzarella or cheddar cheese.
  8. Bake and broil: Bake the casserole at 350°F for 20 minutes. Then, switch the oven to broil and broil for 3 to 5 minutes until the cheese is browned and bubbly. Watch carefully to avoid burning.
  9. Rest and serve: Allow the casserole to rest for 10 minutes after baking to set. Serve warm and enjoy the comforting flavors.

Notes

  • Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the sauce to keep flavors balanced.
  • You can substitute cheddar cheese for mozzarella if preferred for the toppings.
  • Be sure to drain excess grease from the cooked sausage to prevent the casserole from becoming too oily.
  • If you prefer a spicier dish, increase the amount of red pepper flakes.
  • Allowing the casserole to rest helps the sauce thicken and makes serving easier.

Find it online: https://lovelycooks.com/autumn-butternut-squash-and-italian-sausage-casserole-recipe/