Sausage and Butternut Squash Casserole

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 4

Spicy Italian sausage pairs beautifully with sweet butternut squash and maple syrup in this simple casserole, perfect for a main course. For a deliciously crispy crust, sprinkle the casserole with panko breadcrumbs and broil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450g butternut squash, peeled, seeded and cut into 5cm cubes.
450 g raw spicy Italian sausage without casing
2 tablespoons extra-virgin olive oil
3 tablespoons maple syrup
1/3 cup panko breadcrumbs
1 teaspoon fresh thyme leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, minced sausage, maple syrup, breadcrumbs, thyme

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Place the pumpkin and sausage in a large baking dish. Add the oil and 1/2 teaspoon each of salt and black pepper and toss to combine. Spread the mixture into an even layer and drizzle with maple syrup. Add 1/4 cup water, then sprinkle with breadcrumbs. Bake until the pumpkin is tender, about 35 minutes.