From the roundup: 24 Fall Casserole Recipes for Cozy Comfort Dinners
My three-year-old pointed at the butternut squash cubes going into the pan and said “orange potatoes,” then ate two servings without a single complaint. That reaction alone tells you everything you need to know about this butternut squash and sausage casserole. The step I will not skip anymore is the 15-minute pre-roast on the squash before everything goes into the dish. I skipped it the first time, the sauce went watery and pooled at the bottom, and I learned that getting some of that moisture out early is what keeps the whole thing from turning into soup. The sausage handles most of the seasoning, so if you swap in a spicier variety, taste the cream sauce before you reach for the salt shaker.
How this one landed in the regular rotation
I made this the first time on a Thursday in late October when I had half a butternut squash left from a soup earlier in the week and a pound of Italian sausage I needed to use. I was not expecting much, honestly. I threw it together, covered it with foil, and forgot about it for 20 minutes while I got the younger two into the bath.
My oldest, who normally picks around any vegetable that is not corn, ate two servings and asked if there was more. That was enough for me to write it down and make it again the following week. It has been on the fall and winter rotation ever since.
Why you will love this
- Pre-roasting the squash takes 15 minutes but prevents a watery sauce, which is the most common reason casseroles like this disappoint.
- The cream sauce comes together in the same skillet you used for the sausage, so the drippings go right into the flavor base.
- Mild or spicy Italian sausage both work, so you can match it to whoever is sitting at your table.
- It holds well after baking, so you can pull it out of the oven, rest it, and serve it when everyone is actually ready to sit down.
- Leftovers reheat well the next day for lunch without the squash turning to mush.
Tips for success
- Do not skip the pre-roast: spread the squash in a true single layer on the baking sheet or it will steam instead of roast and you will still end up with a watery casserole.
- When you add the flour to the onion mixture, stir it constantly for a full minute over the heat. If you rush this step, the sauce can taste a little pasty.
- Pour the chicken broth in slowly and keep stirring. Adding it all at once is how lumps happen, and they are hard to smooth out once the cream goes in.
- Let the finished casserole rest for 10 minutes before you cut into it. The sauce is still very loose when it first comes out of the oven and will tighten as it cools slightly.
If your casserole turns out watery
- The most likely cause is skipping or shortening the squash pre-roast. Fifteen minutes at 425 is the minimum.
- If your sauce did not thicken before going into the dish, give it another minute or two on the stove. It should coat the back of a spoon before you pour it over the squash.
- Covering the dish too loosely can also trap steam. Press the foil down around the edges so it seals.
Substitutions
Chicken sausage works well here and keeps the dish a little lighter. I have also used a plant-based Italian sausage for a meatless version and it held up fine. Half-and-half in place of heavy cream gives you a thinner sauce but it still tastes good, especially if you let it simmer on the longer end before assembling. For the cheese, Gruyere or fontina can replace the mozzarella if you want something with a little more depth on top.
If butternut squash is not available, acorn squash or a firm pumpkin variety cut to the same size will work. Just keep an eye on the pre-roast since some squash varieties cook faster. For anyone avoiding gluten, a one-to-one gluten-free flour blend in place of the all-purpose flour has worked for me without changing the texture of the sauce.
Make-ahead and storage
You can assemble the whole casserole up to a day ahead, cover it tightly with foil, and refrigerate it unbaked. When you are ready to cook, add about 10 minutes to the covered bake time since it is going into the oven cold. Leftovers keep covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes, or warm the whole dish covered at 325 degrees F for about 20 minutes.
I do not recommend freezing this one. The cream sauce tends to separate when it thaws and the squash texture goes soft in a way that is hard to fix. It is better made fresh or stored in the fridge for the week.
Butternut Squash and Sausage Casserole
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F. Toss the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread it into a single layer. Roast for 15 minutes until the edges just start to color. The squash should be about halfway cooked at this point. Pull it from the oven and set it aside.
- Reduce the oven temperature to 375 degrees F. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and break it into small pieces with a wooden spoon. Cook for 6 to 7 minutes until it is fully browned and no pink remains. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pan.
- Add the diced onion to the same skillet and cook over medium heat for 4 minutes until it softens. Stir in the garlic, thyme, and smoked paprika and cook for 1 minute until fragrant. Sprinkle the flour over the onion mixture and stir constantly for about 1 minute so the flour cooks out and does not taste raw.
- Pour in the chicken broth slowly while stirring to prevent lumps, then add the heavy cream. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust if needed.
- Lightly grease a 9×13 inch baking dish. Add the pre-roasted squash and the cooked sausage and toss gently to combine them in the dish. Pour the cream sauce evenly over the top. Scatter the shredded mozzarella and Parmesan across the surface.
- Cover the dish tightly with foil and bake at 375 degrees F for 20 minutes. Uncover and bake for another 15 to 20 minutes until the cheese is bubbly and golden in spots and the squash is completely fork-tender. A fork should slide in with no resistance.
- Let the casserole rest on the counter for 10 minutes before serving. The sauce tightens up as it cools and slices hold together much better on the plate. Scatter fresh parsley over the top just before you bring it to the table.
Notes
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