Butternut Squash and Sausage Casserole

5 from 11 votes

Butternut Squash and Sausage Casserole

Make this warming butternut squash and sausage casserole: it is comforting and full of flavor. This nourishing, delicious meal is ready in less than one hour.

Prep Time10

Cook Time35

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 425kcal

Author: Adina

Ingredients

2 lbs butternut squash 900 g, Note 1
2 medium onions
2 garlic cloves
1 can cannellini beans about 7 oz/ 200 g when drained (Note 2)
1 can chopped tomatoes 400 g/ 14 oz
7 oz pork sausage cured (hard), 200 g (Note 3,4)
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons vinegar
1 cup vegetable stock or chicken stock, 250 ml
2 tablespoons brown sugar
2 bay leaves Note 5
fine sea salt or Kosher
ground black pepper
small bunch of parsley

Instructions

Preheat the oven to 360°F/180°C.
Prepare ingredients: Peel and cut butternut squash into 0.5 inch/ 2 cm cubes. Chop the onions and the garlic cloves, slice the sausage. Drain the beans.
2 lbs butternut squash / 900 g + 2 medium onions + 2 garlic cloves + 7 oz pork sausage/ 200 g + 1 can cannellini beans
Stovetop: Heat the butter and the olive oil in a large cast-iron pan or another ovenproof pan. Saute onions until translucent, 3-4 minutes. Add sausage and garlic, cook on medium-low heat for a couple of minutes. Add the squash cubes, vinegar, chopped tomatoes, beans, stock, sugar, bay leaves, and salt and pepper to taste. Bring to a boil.
1 tablespoon olive oil + 1 tablespoon butter + onions + sausage + garlic + squash + 2 tablespoons vinegar + 1 can chopped tomatoes + beans + 1 cup vegetable stock/ 250 ml + 2 tablespoons brown sugar + 2 bay leaves + fine sea salt or Kosher + ground black pepper
Oven: Place the pan in the oven and cook for 30 to 40 minutes until the squash is soft. Adjust the taste with more salt and pepper if necessary.
Serve: Sprinkle with finely chopped parsley before serving.
small bunch of parsley

Notes

Substitutions: I often use Hokkaido pumpkin (or red Kuri squash), which is the best-flavored pumpkin sort. However, Hokkaido needs less time in the oven, so make sure to check a bit earlier.
You could also sub the squash with sweet potatoes; they have a similar texture and taste sweet and delicious as well.
Beans: White beans from a can or the same amount of beans that you cooked yourself.
Sausage: I use cabanossi or chorizo most of the time. Chorizo will make the dish spicier. If using chorizo, choose the Spanish sort, which is cured (hard).
Chorizo tends to release a lot of fat when cooked in the pan. In this case, reduce the amount of fat you use. You will not have this problem if you use cabanossi.
Herbs: When I have it, I use fresh sage as well. Finely chop 2-3 sage leaves and add them to the pan together with the butternut squash.

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