We have good friends that live in North Carolina. As you might imagine we don’t see them very often but we have a wonderful time when we do get together. One thing we love about their friendship is that they love good food as much as we do. During one of our recipe exchanges they were gracious enough to share this delicious Squash and Sausage Casserole recipe with us.
I still have a few winter squash that need to be used to I used up a couple and made this for dinner. Hope you enjoy it as much as we did!
Butternut Squash, Sausage, Apple and Onion Casserole with Goat Cheese
Ingredients:
2 to 2.5 pounds of butternut or acorn squash
8 ounces breakfast sausage
1 medium onion, diced
1 medium apple, diced
1 ½ Tbsp minced sage
¼tsp nutmeg
1 tsp salt
½ tsp pepper
2 ounces goat cheese (or your favorite crumbly white cheese such as feta, a mild blue or even a gouda, gruyere or parmesan)
Directions:
Peel, cube, seed and roast squash in 425 oven till lightly browned–usually 40 minutes.
Meanwhile, fry up sausage, breaking up. Once done, remove sausage, leaving 1 T of fat in frying pan. Add diced onions and apples.
Cook 8 minutes till translucent. Add sausage and mix in sage, nutmeg, salt and pepper. Add cooked squash and toss to combine.
Put in 9×9 baking pan, top with crumbled cheese and bake 15 to 20 minutes @ 375 degrees. Delicious on it’s own or serve with a tossed salad and some bread.
Nancy on the Home Front 