Butternut Squash, Sausage, and Cheese Casserole in 25 Minutes

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 300, total fat 17 G., saturated fats 6 G., proteins 10 G., carbohydrates 28 G., fiber 2 G., cholesterol 37 mg, sodium 377 mg, sugar 3 G.

This casserole is incredibly cheesy and filling, like lasagna, and it's super quick to make, making it a perfect midweek dinner – your family will love it! Here are a few time-saving ideas: buy pre-peeled and sliced butternut squash, use raw sausage instead of ground meat and remove the casings (no need for spices or other ingredients), and use pre-sliced polenta for the base. Serve the casserole with a light green salad in a tart-sweet balsamic vinaigrette.

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:

450 g raw hot Italian sausage, casings removed
3 tbsp. l. olive oil
1 medium red onion
280 g frozen diced butternut squash (about 1 1/2 cups)
1 can (425 g) of canned crushed tomatoes
1 tube (450 g) of prepared polenta
1 tablespoon unsalted butter, cut into pieces, plus extra for greasing the pan
140 g fontina cheese, thinly sliced (1 and 1/4 cups)
30 g grated Parmesan (about 1/4 cup)
140 g baby spinach (about 6 cups)
2 tsp balsamic vinegar
Special equipment: baking dish with a capacity of 2-3 l.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: polenta, butternut squash, minced sausage, tomatoes, spinach, balsamic vinegar, Fontina cheese, Parmesan cheese

Cooking the dish according to the recipe:

Position the oven rack 12 cm from the heating element and preheat the oven to grill mode.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. While the skillet is heating, thinly slice the onion; set aside about 1/3 cup for the salad. Add the sausage to the skillet and use a wooden spoon to break it up into smaller pieces. Stir occasionally until the sausage is browned, about 5 minutes.

Add the remaining onion and squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Partially cover and simmer, stirring occasionally, until the liquid has evaporated and the sauce has thickened, about 10 minutes.
Meanwhile, slice the polenta into 0.5 cm thick rounds. Grease an ovenproof baking dish and arrange the polenta slices in a single layer. Sprinkle the polenta with pats of butter. Place in the oven and broil until the polenta is hot and tender, about 4 minutes.
When the meat sauce is readyPlace it on top of the toasted polenta. Top with fontina and sprinkle with grated Parmesan. Return to the oven and broil until the top is golden brown and the cheese is bubbling, about 3 minutes.
Meanwhile, in a large bowl, toss the spinach with the remaining onion, the remaining 1 tablespoon olive oil, balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Simple casserole recipes / Grill in the oven / Main courses / Casseroles / Meat / Vegetables and mushrooms / Pumpkin dishes / Pumpkin casseroles / Food Network - recipes

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