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Butternut Squash and Sausage Casserole

A hearty, comforting autumn casserole featuring roasted butternut squash, browned Italian sausage, wilted kale, and plenty of melted cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 medium (2-3 lb) butternut squash peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Sausage & Greens Base
  • 1 lb Italian sausage mild or hot, bulk or casings removed
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 large bunch kale stems removed, chopped
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh thyme leaves
Assembly & Cheese
  • 2 large eggs beaten
  • 0.5 cup heavy cream or half-and-half
  • 2 cups shredded mozzarella cheese or fontina
  • 0.5 cup grated parmesan cheese

Equipment

  • 9x13 Baking Dish
  • Large skillet or Dutch oven
  • Baking sheet
  • Large mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper on a baking sheet.
  2. Roast squash for 20-25 minutes until tender and caramelized. Reduce oven to 375°F (190°C).
  3. Meanwhile, brown sausage in a large skillet over medium-high heat. Transfer to a large bowl, reserving 1 tbsp fat.
  4. Add onion to skillet and cook until soft. Add garlic, sage, and thyme; cook 1 minute.
  5. Add chopped kale and cook until wilted. Transfer veggie mixture to the bowl with the sausage.
  6. Add roasted squash to the bowl and toss to combine. In a small bowl, whisk eggs, cream, and half the Parmesan.
  7. Layer half the mixture in a greased 9x13 dish. Top with half the mozzarella. Repeat with remaining mixture.
  8. Pour egg mixture over top. Top generously with remaining mozzarella and Parmesan.
  9. Bake covered for 20 minutes, then uncovered for 15-25 minutes until bubbly and browned.
  10. Let rest for 10-15 minutes before serving.

Notes

Roasting the squash beforehand ensures it doesn't turn mushy in the casserole. Let it rest before scooping for neat servings.