Butternut Squash and Sausage Casserole with Thyme
Savory sausage baked with roasted butternut squash, cream, and cheese, infused with fresh thyme for a hearty, comforting casserole.
Ingredients
For the Casserole:
1 lb Italian sausage (mild or spicy), casings removed
4 cups butternut squash, peeled and cut into 1-inch cubes
2 Tbsp butter or tallow (for roasting)
1 medium onion, diced
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (unsalted)
1 cup shredded Gruyère or mozzarella cheese
½ cup grated Parmesan cheese
1 tsp fresh thyme leaves (or ½ tsp dried), plus extra for garnish
½ tsp smoked paprika
Salt and black pepper, to taste
Optional Garnish:
Fresh parsley or thyme sprigs
Extra Parmesan
Macronutrients
(per serving, serves 4)
Protein: 33g
Fat: 60g
Carbs: 20g
Preparation
Preheat oven to 400°F. Toss butternut squash with 1 Tbsp melted butter, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
In a large skillet over medium-high heat, brown sausage 6–8 minutes, breaking it apart with a spoon. Remove and set aside.
In the same skillet, add 1 Tbsp butter, onion, and garlic. Sauté 3–4 minutes until softened. Stir in heavy cream, chicken broth, thyme, smoked paprika, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
In a greased baking dish, layer roasted butternut squash and cooked sausage. Pour cream mixture over the top. Sprinkle with Gruyère and Parmesan cheese.
Reduce oven to 375°F. Bake uncovered 20 minutes, until cheese is melted, bubbling, and golden brown.
Garnish with fresh thyme or parsley. Serve hot.
500m row
15 db power clean (35#)
Time: 15:51