As the leaves begin to turn and the air grows cooler, there’s something about autumn that brings a shift in our hearts and homes. It’s the perfect time to embrace cozy meals that warm us from the inside out. One such dish that captures the essence of fall is the Autumn Butternut Squash + Italian Sausage Casserole. This recipe combines the sweetness of butternut squash, the savory flavor of Italian sausage, and a creamy sauce that ties everything together beautifully.
The layers of taste in this casserole make it not just a meal but an experience. It speaks to the heart of comfort food and sits well on any table, whether in a family gathering or a quiet dinner. Let’s explore why this dish deserves to be made in your kitchen!
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love the Autumn Butternut Squash + Italian Sausage Casserole. First and foremost, it is a complete meal in one dish. It combines vegetables, protein, and creamy goodness all in a delightful casserole. You won’t need to worry about making separate sides when you serve this hearty dish.
Another great aspect is the flavor profile. Butternut squash brings a natural sweetness that balances perfectly with the spicy Italian sausage. The herbs like sage and Italian seasoning add depth, while the creamy sauce binds all the ingredients together seamlessly. Each forkful is a taste of autumn.
Plus, this recipe is easy to make, perfect for those busy weeknights when you want something delicious but don’t have hours to spend in the kitchen. You can assemble the casserole quickly, let it bake, and enjoy the delicious smells wafting through your home.
Finally, it’s versatile! You can modify it based on what you have on hand or your dietary needs. You can add more veggies, swap out cheese types, or adjust the spices to suit your taste.
HOW TO MAKE Autumn Butternut Squash + Italian Sausage Casserole
Making this delicious casserole is straightforward, and you’ll be so pleased with the results. Let’s break it down step by step so that you can easily follow along and create your masterpiece.
EQUIPMENT NEEDED
To prepare the Autumn Butternut Squash + Italian Sausage Casserole, you will need:
- A 9×13 inch baking dish
- A large skillet for cooking the sausage
- A mixing bowl for tossing vegetables
- A cutting board and knife for chopping
- Measuring cups and spoons
- A whisk for mixing sauces
- An oven mitt for safety
Ingredients You’ll Need
- 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
- 1.5-2 lbs ground Italian sausage
- 1 cup dry white wine
- 2 tbsp fresh sage, finely chopped
- 3-4 cloves of garlic, minced
- Red pepper flakes, to taste
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup Parmesan cheese for topping
- 1/2 cup shredded mozzarella (can substitute with cheddar)
STEP-BY-STEP INSTRUCTIONS
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help roast the vegetables nicely.
- Prepare the Baking Dish: Grease the bottom of your 9×13 inch baking dish. This will ensure that your casserole doesn’t stick.
- Toss the Vegetables: In the baking dish, toss together the cubed butternut squash, cauliflower florets, sliced shallots, olive oil, Italian seasoning, and some salt and pepper. Make sure everything is well coated.
- Bake the Vegetables: Place the baking dish in the preheated oven and bake the vegetables for 30 minutes. This roasting will enhance their flavors.
- Cook the Sausage: While the vegetables are baking, heat a large skillet over medium heat. Add the ground Italian sausage. Cook it while breaking it up with a spoon until it turns brown and is no longer pink. Drain as much of the grease as you can for a healthier option.
- Make the White Wine Sauce: Pour in the dry white wine into the skillet with the sausage. Allow it to cook down for about 3 minutes. Next, add the chopped sage, minced garlic, red pepper flakes, and salt and pepper. Cook this mixture for an additional minute.
- Add Heavy Cream: Gradually pour in the heavy cream, stirring as you go. Bring this delicious sauce to a boil, then lower the heat, letting it simmer for two minutes. After simmering, turn off the heat and stir in the grated Parmesan cheese. Set the sauce aside.
- Combine and Bake: Once your vegetables have roasted for 30 minutes, reduce the oven temperature to 350°F (175°C). Carefully pour the sausage and white wine sauce mixture over the roasted vegetables. Gently stir to combine everything.
- Top with Cheese: Sprinkle the reserved Parmesan and shredded mozzarella cheese evenly over the top of the casserole.
- Final Baking: Return the casserole to the oven and bake for 20 minutes. After that, turn on the broiler and broil for 3 to 5 minutes, just until the cheese turns golden brown. Keep a close eye to avoid burning!
- Rest and Serve: Once out of the oven, allow the casserole to rest for about 10 minutes. This step helps the flavors meld together nicely. Now it’s ready to serve and enjoy!
HOW TO SERVE Autumn Butternut Squash + Italian Sausage Casserole
Serving your Autumn Butternut Squash + Italian Sausage Casserole can be very simple. Consider plating it straight from the baking dish for a rustic feel. Use a large spoon to scoop out portions and serve on individual plates.
You might want to accompany the casserole with some fresh bread or a simple side salad for added texture. This delicious meal is hearty enough to stand on its own, but a glass of white wine could complement it beautifully.
If serving at a gathering, you could offer some fun toppings like chopped parsley or a sprinkle of red pepper flakes for a bit more kick.
STORAGE & FREEZING: Autumn Butternut Squash + Italian Sausage Casserole
If you have leftovers (which is a wonderful treat for the next day), store them in an airtight container in the refrigerator. Properly stored, the casserole can last for about 3 to 4 days.
If you want to make this dish ahead of time, consider freezing it. Allow the casserole to cool completely before shifting it to a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight. You can reheat it in the oven, at 350°F (175°C), until warmed through.
SERVING SUGGESTIONS
When you serve the Autumn Butternut Squash + Italian Sausage Casserole, consider these options to enhance the meal:
- Fresh Herbs: A sprinkle of fresh parsley or sage can add a bright touch.
- Crusty Bread: Serve with a side of crusty bread or a loaf of garlic bread for dipping.
- Mixed Greens: A fresh green salad with a light vinaigrette is a great complement to this hearty dish.
- Chili Flakes: A small bowl of chili flakes allows those who enjoy spice to add more to their individual servings.
VARIATIONS
This recipe is delightful as is, but here are some variations to try:
- Vegetarian Option: You can omit the Italian sausage and replace it with a heartier plant-based protein like lentils or chickpeas.
- Different Veggies: Instead of cauliflower, try adding broccoli, carrots, or even sweet potatoes. Each vegetable brings its own unique flavor.
- Cheese Alternatives: If you prefer a different cheese, consider goat cheese for a tangy flavor or gouda for a smoky touch.
- No Dairy Version: For a dairy-free option, use coconut milk instead of heavy cream and nutritional yeast in place of Parmesan cheese.
FAQs
Q1: Can I use frozen butternut squash?
A1: Yes, frozen butternut squash can work well. Just ensure it is thawed and drained of any excess water.
Q2: Can I make this casserole ahead of time?
A2: Yes, you can prepare the casserole and store it in the refrigerator for up to 24 hours before baking.
Q3: What can I substitute for Italian seasoning?
A3: You can make a mix of dried herbs like oregano, thyme, and basil if you lack Italian seasoning.
Q4: Is this casserole spicy?
A4: The level of spice can be adjusted by moderating the red pepper flakes. Feel free to omit them if you prefer a milder flavor.
MAKE-AHEAD TIPS FOR Autumn Butternut Squash + Italian Sausage Casserole
If you’re planning a busy week or have guests coming over, making this casserole ahead is a smart idea. Here are some tips:
- Chop and Prep in Advance: You can wash, peel, and chop the squash and cauliflower a day or two in advance. Store them in the refrigerator until you’re ready to use them.
- Make the Sauce Ahead: Prepare the sausage and white wine sauce ahead of time. Store it separately in the refrigerator for up to two days.
- Whole Casserole Assembly: If you wish, you can assemble the entire casserole ahead of time. Cover it tightly and store it in the fridge. Bake it the next day when needed; just increase the baking time if it’s cold from the fridge.
- Freezing for Later: As mentioned earlier, consider making a double batch and freezing one for a busy night later on. It’s a great way to have a delicious meal ready to go.
With these tips and this delightful recipe, you’re bound to enjoy the rich flavors and comforting warmth of the Autumn Butternut Squash + Italian Sausage Casserole. Happy cooking!
Autumn Butternut Squash + Italian Sausage Casserole
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Grease the bottom of your 9x13 inch baking dish.
- In the baking dish, toss together the cubed butternut squash, cauliflower florets, sliced shallots, olive oil, Italian seasoning, and some salt and pepper.
- Place the baking dish in the preheated oven and bake the vegetables for 30 minutes.
- While the vegetables are baking, heat a large skillet over medium heat and add the ground Italian sausage. Cook it while breaking it up with a spoon until it turns brown and is no longer pink.
- Drain as much of the grease as you can.
- Pour in the dry white wine into the skillet with the sausage and allow it to cook down for about 3 minutes.
- Add the chopped sage, minced garlic, red pepper flakes, and salt and pepper, cooking this mixture for an additional minute.
- Gradually pour in the heavy cream, stirring as you go. Bring to a boil, then lower the heat and simmer for two minutes. Stir in the grated Parmesan cheese.
- Once vegetables have roasted for 30 minutes, reduce the oven temperature to 350°F (175°C) and pour the sausage and white wine sauce mixture over the roasted vegetables.
- Gently stir to combine everything, then sprinkle Parmesan and shredded mozzarella cheese evenly over the top.
- Return the casserole to the oven and bake for 20 minutes.
- Turn on the broiler and broil for 3 to 5 minutes until the cheese turns golden brown.
- Allow the casserole to rest for about 10 minutes before serving.