Creamy Butternut Squash, Cauliflower, and Sausage Bake

55m
Serves 1
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Directions

  1. 1Preheat the oven to 425°F. Grease the bottom of a 9x13” baking dish.
  2. 2Cut the butternut squash into cubes, thinly slice the shallot, and break the cauliflower into florets.
  3. 3Toss all vegetables with olive oil, Italian seasoning, salt, and pepper in the baking dish.
  4. 4Bake vegetables for 30 minutes.
  5. 5Meanwhile, brown the ground Italian sausage in a pan, breaking it up until no longer pink. Drain excess grease.
  6. 6Pour in white wine and cook for 3 minutes.
  7. 7Stir in chopped fresh sage, minced garlic, red pepper flakes, salt, and pepper and cook for 1 minute.
  8. 8Add heavy cream to the pan.
  9. 9Bring the sauce to a boil, then reduce to a simmer for 2 minutes. Turn off heat and stir in 1/2 cup of grated Parmesan.
  10. 10Once the vegetables have roasted for 30 minutes, reduce the oven temperature to 350°F.
  11. 11Pour the sausage white wine sauce mixture over the roasted vegetables and gently stir to combine.
  12. 12Top with 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella.
  13. 13Bake for 20 minutes, then broil for 3-5 minutes until the cheese is browned and bubbly.
  14. 14Allow to rest for 10 minutes before serving.

Ingredients

  • 3 cups butternut squash
  • 2 cups cauliflower florets
  • 1 large shallot
  • 2 tbsp olive oil
  • 1 tsp italian seasoning
  • salt
  • pepper
  • 1.5 lbs ground Italian sausage
  • 1 cup dry white wine
  • 2 tbsp fresh sage
  • 3 cloves garlic
  • red pepper flakes
  • 2 cups heavy cream
  • 0.5 cup grated Parmesan
  • 0.5 cup Parmesan cheese
  • 0.5 cup mozzarella

Equipment

9x13” baking dishovenknifecutting boardmeasuring cuppanwooden spoonserving bowl

Tips

  • Serve with sourdough on the side for a perfect fall meal.
  • Be careful not to burn the cheese when broiling.