Sausage and butternut squash casserole for a quick weeknight dinner. It’s perfect for leftovers as well.
Six days in for the month of October and I have 7 mosquito bites.
It’s supposed to be cool weather, leaves turning colors, pumpkins lining the driveways and everyone outside enjoying the fall season. Instead I’m hiding indoors knowing that I can’t get away from these bloodsuckers.
The other night my husband and daughter were outside playing in the “somewhat” cooler air while I was avoiding the outdoors at all cost. I remembered that I had bought a butternut squash and it was lying on the counter just waiting for me to cut it up. Now I will be honest with you about cutting these things up. I would rather just buy butternut squash already cut into cubes than cut it up myself. Yes, it may be more expensive but it’s a royal pain.
Knife in hand, I started to chip away at the skin until I had several cups of nicely chopped butternut squash. I knew that instead of my usual roasting technique that I wanted to place them in a casserole recipe. Next it was time to see what was in my refrigerator that could possibly pair well with the squash. Link sausage and spinach were my go-to items and at the last minute I decided to add the egg mixture for a little more depth to the casserole.
In hindsight this casserole was easy to make and it kept me from getting bit outside.
ENJOY ~ Meagan
Sausage and butternut squash casserole
- 4 cups cubed butternut squash
- 3 teaspoons extra virgin olive oil, divided
- 1 cup diced white onion
- 1/2 teaspoon minced garlic
- 4 1/2 cups spinach
- 14 ounces sliced link sausage
- 1/2 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 1 cup shredded parmesan cheese
- 5 large eggs, beaten
- 1/3 cup chicken stock
- pinch of salt
Preheat oven to 400 degrees F.
Line a baking sheet with non-stick foil and top with butternut squash. Coat the squash with 2 teaspoons of olive oil. Bake for 20 minutes and then remove.
Put oven temperature at 350 degrees F.
In a large saute pan add the rest of the olive oil over low/medium heat. Add the onions and garlic; cook until tender. Add in the spinach and sausage and cook until spinach has wilted. Pour the mixture into an 8 by 8 inch casserole dish along with the butternut squash. Sprinkle in the thyme, rosemary and cheese.
Whisk eggs in a small bowl. Stir in the chicken stock and then pour over the sausage and butternut squash. Season with a pinch of salt.
Bake for 35 minutes or until knife inserted comes out clean.