Deconstructed Italian Sausage Butternut Squash Casserole
Ok in order to make one of our favorite meals Katie suggested what we had for butternut squash which was already cubed. The only thing I would do next time is double the amount of squash!
20 oz package of cubed butternut squash
1 pound Italian sweet sausage I USUALLY DO 1/2 HOT & 1/2 SWEET
1 large onion -- chopped
1 clove garlic -- chopped
8 slices bread -- 1/2 inch cubes
3 eggs -- beaten
Toss cubed squash in EVOO S/P and single layer on baking pan. Bake 40 minutes at 350 degrees, until easily pierced with fork.
Meanwhile, remove sausage from casing and fry. Add onion and garlic. Saute until onions are soft.
Add bread, some chopped parsley if desired, and eggs.
Gently combine suasage mixture with cooked squash. Spoon into casserole. Bake another 15 minutes, until top is golden. Makes 4 servings as main dish.
20 oz package of cubed butternut squash
1 pound Italian sweet sausage I USUALLY DO 1/2 HOT & 1/2 SWEET
1 large onion -- chopped
1 clove garlic -- chopped
8 slices bread -- 1/2 inch cubes
3 eggs -- beaten
Toss cubed squash in EVOO S/P and single layer on baking pan. Bake 40 minutes at 350 degrees, until easily pierced with fork.
Meanwhile, remove sausage from casing and fry. Add onion and garlic. Saute until onions are soft.
Add bread, some chopped parsley if desired, and eggs.
Gently combine suasage mixture with cooked squash. Spoon into casserole. Bake another 15 minutes, until top is golden. Makes 4 servings as main dish.
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