Autumn Butternut Squash + Italian Sausage Casserole
, Serves 6-8
Roasted butternut squash and cauliflower baked in a creamy sausage and white wine sauce under browned cheese.
| prepPreheat oven to 425°F / 220°C | ||||||||
| prepGrease a 9×13" baking dish | ||||||||
| 400 g cubed butternut squash | Toss vegetables & seasonings in dish | Bake 425°F / 220°C, 30 min | Lower oven to 350°F / 175°C, pour sauce over | Top with cheeses, bake 20 min | Broil 3-5 min, rest 10 min | |||
| 200 g cauliflower florets | ||||||||
| 1 large shallot, thinly sliced (about 1/3 cup) | ||||||||
| 2 tbsp olive oil | ||||||||
| 1 tsp Italian seasoning | ||||||||
| Salt and pepper, to taste | ||||||||
| 1.5-2 lbs / 700-900 g ground Italian sausage | Brown sausage, drain grease | Add wine, cook down 3 min | Add sage, garlic, spices, cook 1 min | Add cream, boil, simmer 2 min | Off heat, stir in Parmesan | |||
| 240 ml dry white wine | ||||||||
| 2 tbsp fresh sage, finely chopped | ||||||||
| 3-4 cloves garlic, minced | ||||||||
| Red pepper flakes, to taste | ||||||||
| Salt and pepper, to taste (for the sauce) | ||||||||
| 475 ml heavy cream | ||||||||
| 50 g grated Parmesan (stirred into the sauce) | ||||||||
| 50 g Parmesan cheese (for the topping) | ||||||||
| 55 g shredded mozzarella (can sub cheddar) | ||||||||
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