Healthy Butternut Squash Casserole with Sausage and Sage Breadcrumbs from Well Plated
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Cook the butternut squash filling in two batches (this will ensure the ingredients brown properly): Heat 1 tablespoon olive oil in the skillet, then add half of each of the following: the squash, rosemary, salt, and pepper. Sauté until the squash is beginning to brown, then add half of: the kale, the onions, and the garlic. Cook until the kale and onions begin to soften, about 4 minutes. Add the 1/2 cup of the chicken stock, stir, and let cook 1 minute so that the stock reduces slightly. Stir in half of the reserved sausage. Transfer the mixture to the prepared baking dish and press into a relatively even layer.
Prepare the squash and sausage filling: Heat 1 tablespoon of the olive oil in a large, deep skillet or Dutch oven over medium heat. Brown and crumble the sausage until fully cooked, about 5 minutes. Remove from the pan and set aside. Being careful not to burn yourself, wipe out the pan with a paper towel.
Preheat the oven to 375 degrees F. Generously grease a shallow 3-quart baking dish with softened butter or cooking spray.