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Autumn Butternut Squash and Italian Sausage Casserole Recipe

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4.4 from 16 reviews

This Autumn Butternut Squash and Italian Sausage Casserole is a hearty, comforting dish perfect for cozy dinners. Roasted butternut squash and cauliflower are smothered in a creamy white wine and sage sauce with flavorful Italian sausage, then topped with melty parmesan and mozzarella cheeses for a delicious fall-inspired casserole.

Ingredients

Vegetables

  • 3 cups cubed butternut squash
  • 2 cups cauliflower florets
  • 1 large shallot, thinly sliced (about 1/3 cup)
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

White Wine Sauce

  • 1.5–2 lbs ground Italian sausage
  • 1 cup dry white wine
  • 2 tbsp fresh sage, finely chopped
  • 3–4 cloves garlic, minced
  • Red pepper flakes, to taste
  • Salt and pepper, to taste
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan cheese

Toppings

  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (can substitute cheddar)

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 425 degrees Fahrenheit and grease the bottom of a 9x13 inch baking dish. Toss together the cubed butternut squash, cauliflower florets, sliced shallot, olive oil, Italian seasoning, salt, and pepper directly in the baking dish.
  2. Roast vegetables: Bake the seasoned vegetables in the preheated oven for 30 minutes until tender and slightly caramelized.
  3. Cook sausage: While the vegetables roast, cook the ground Italian sausage in a skillet over medium heat, breaking it up as it cooks until no longer pink. Drain excess grease from the pan before proceeding.
  4. Add wine and aromatics: Pour in the dry white wine and cook down for 3 minutes to reduce. Stir in the fresh sage, minced garlic, red pepper flakes, salt, and pepper, and cook for an additional 1 minute until fragrant.
  5. Make cream sauce: Add the heavy cream to the sausage mixture and bring it to a boil, then reduce heat to a simmer and cook for 2 minutes. Turn off heat and stir in the grated Parmesan cheese until melted and combined. Set the sauce aside.
  6. Combine and reduce oven temp: After the vegetables have roasted for 30 minutes, reduce the oven temperature to 350 degrees Fahrenheit. Pour the creamy sausage and white wine sauce over the roasted vegetables and gently stir to combine everything evenly.
  7. Add toppings and bake: Sprinkle the 1/2 cup Parmesan and 1/2 cup shredded mozzarella evenly over the casserole. Bake at 350 degrees for 20 minutes to allow the cheese to melt and the flavors to meld.
  8. Broil for browning: Turn on the broiler and broil the casserole for 3 to 5 minutes, watching carefully, until the cheese on top is golden and bubbly. Be careful not to burn it.
  9. Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the sauce to thicken and makes serving easier. Enjoy your comforting autumn casserole!

Notes

  • You can substitute cheddar cheese for mozzarella if desired.
  • Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for the best sauce flavor.
  • Draining excess sausage grease prevents the casserole from becoming too oily.
  • Make sure to watch the casserole closely when broiling to avoid burning the cheese.
  • For a spicier dish, add more red pepper flakes to taste.
  • This casserole can be made a day ahead; store covered and reheat before serving.
  • To make it gluten free, ensure the Italian sausage contains no gluten additives.

Find it online: https://sweetworldtastes.com/autumn-butternut-squash-and-italian-sausage-casserole-recipe/