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Butternut Squash and Sausage Bake, fall casserole recipes comfort
Brittany Stage

Butternut Squash and Sausage Casserole

Cubed butternut squash and Italian sausage bake together in a light cream sauce until the squash is fork-tender and the top is golden. Pre-roasting the squash is the key step that keeps the sauce from thinning out.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lbs butternut squash peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 1 lb Italian sausage mild or spicy, casings removed
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth low sodium
  • 3/4 cup heavy cream or half-and-half for a lighter version
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • large rimmed baking sheet
  • large oven-safe skillet or 9x13 inch baking dish
  • large skillet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Lightly grease a 9x13 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.
  6. 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.
  7. 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

If your butternut squash pieces are larger than 3/4 inch, add 5 minutes to the initial roasting time. The pre-roast step is not optional as it removes moisture that would thin the sauce during baking.