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Butternut squash and sausage come together in this cozy casserole, perfect for a chilly evening. The sweetness of the squash pairs beautifully with the savory sausage, while onions and garlic add depth. A creamy chicken broth and heavy cream mixture ties everything together, topped with melty cheddar cheese. This dish is not only hearty but also simple to prepare, making it a go-to for busy weeknights or a comforting weekend meal. Dive into this delicious, satisfying casserole that’s sure to become a family favorite.
The name of the recipe: Butternut Squash and Sausage Casserole Recipe
Ingredients:
- 1 large peeled, seeded, and cubed butternut squash
- 1 lb casings removed italian sausage
- 1 medium chopped onion
- 2 cloves minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup cheddar or your choice shredded cheese
- 1 tsp to taste salt
- 1 tsp to taste black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook sausage over medium heat until browned. Remove and set aside.
- In the same skillet, add onion and garlic. Cook until softened.
- In a large mixing bowl, combine butternut squash, sausage, onion, garlic, chicken broth, heavy cream, salt, and pepper.
- Transfer mixture to a baking dish. Top with shredded cheese.
- Bake for 40 minutes or until squash is tender and top is golden brown.
- Let cool for a few minutes before serving.
What You Will Need
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What you will need to make butternut squash and sausage casserole
- Butternut squash: Adds a sweet, nutty flavor and creamy texture, balancing the savory sausage and rich cream in the casserole.
- Italian sausage: Provides a hearty, flavorful base with spices that complement the sweetness of the squash.
- Onion: Adds depth and a slight sweetness, enhancing the overall flavor profile.
- Garlic: Infuses the dish with a robust, aromatic quality that pairs well with the sausage and squash.
- Chicken broth: Adds moisture and a savory undertone, helping to meld all the flavors together.
- Heavy cream: Contributes richness and a creamy texture, making the casserole indulgent and satisfying.
- Cheddar cheese: Melts into a gooey, flavorful topping, adding a sharp contrast to the sweet squash and savory sausage.
Tools and Instruments Required
What tools/instruments will be needed to make butternut squash and sausage casserole
- Skillet: Essential for browning sausage and softening onions and garlic, adding depth to the casserole's flavor.
- Mixing bowl: Needed to combine all ingredients evenly before transferring to the baking dish.
- Baking dish: Holds the casserole mixture while it bakes, ensuring even cooking and a golden top.
- Oven: Cooks the casserole thoroughly, melding flavors and tenderizing the butternut squash.
Butternut Squash and Sausage Casserole
Ingredients:
Main Ingredients
- 1 large Butternut Squash peeled, seeded, and cubed
- 1 lb Italian Sausage casings removed
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1 cup Shredded Cheese cheddar or your choice
- 1 tsp Salt to taste
- 1 tsp Black Pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, cook sausage over medium heat until browned. Remove and set aside.
- In the same skillet, add onion and garlic. Cook until softened.
- In a large mixing bowl, combine butternut squash, sausage, onion, garlic, chicken broth, heavy cream, salt, and pepper.
- Transfer mixture to a baking dish. Top with shredded cheese.
- Bake for 40 minutes or until squash is tender and top is golden brown.
- Let cool for a few minutes before serving.
Notes:
Read more: Butternut Squash Rice Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge, let sit at room temp for 30 minutes, then bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then foil.
- Freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Let sit at room temp for 30 minutes, then bake as directed.
Roasting the butternut squash before mixing it with the other ingredients can add a deeper, caramelized flavor to the casserole.
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