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