Creamy Butternut Squash, Cauliflower, and Sausage Bake

55 mins
Serves 1
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Directions

  1. 1Preheat the oven to 425°F. Grease the bottom of a 9x13” baking dish.
  2. 2Preheat the oven to 425°F. Grease the bottom of a 9x13” baking dish.
  3. 3Preheat the oven to 425°F. Grease the bottom of a 9x13” baking dish.
  4. 4Cut the butternut squash into cubes, thinly slice the shallot, and break the cauliflower into florets.
  5. 5Cut the butternut squash into cubes, thinly slice the shallot, and break the cauliflower into florets.
  6. 6Cut the butternut squash into cubes, thinly slice the shallot, and break the cauliflower into florets.
  7. 7Toss all vegetables with olive oil, Italian seasoning, salt, and pepper in the baking dish.
  8. 8Toss all vegetables with olive oil, Italian seasoning, salt, and pepper in the baking dish.
  9. 9Toss all vegetables with olive oil, Italian seasoning, salt, and pepper in the baking dish.
  10. 10Bake vegetables for 30 minutes.
  11. 11Bake vegetables for 30 minutes.
  12. 12Bake vegetables for 30 minutes.
  13. 13Meanwhile, brown the ground Italian sausage in a pan, breaking it up until no longer pink. Drain excess grease.
  14. 14Meanwhile, brown the ground Italian sausage in a pan, breaking it up until no longer pink. Drain excess grease.
  15. 15Meanwhile, brown the ground Italian sausage in a pan, breaking it up until no longer pink. Drain excess grease.
  16. 16Pour in white wine and cook for 3 minutes.
  17. 17Pour in white wine and cook for 3 minutes.
  18. 18Pour in white wine and cook for 3 minutes.
  19. 19Stir in chopped fresh sage, minced garlic, red pepper flakes, salt, and pepper and cook for 1 minute.
  20. 20Stir in chopped fresh sage, minced garlic, red pepper flakes, salt, and pepper and cook for 1 minute.
  21. 21Stir in chopped fresh sage, minced garlic, red pepper flakes, salt, and pepper and cook for 1 minute.
  22. 22Add heavy cream to the pan.
  23. 23Add heavy cream to the pan.
  24. 24Add heavy cream to the pan.
  25. 25Bring 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.
  26. 26Bring 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.
  27. 27Bring 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.
  28. 28Once the vegetables have roasted for 30 minutes, reduce the oven temperature to 350°F.
  29. 29Once the vegetables have roasted for 30 minutes, reduce the oven temperature to 350°F.
  30. 30Once the vegetables have roasted for 30 minutes, reduce the oven temperature to 350°F.
  31. 31Pour the sausage white wine sauce mixture over the roasted vegetables and gently stir to combine.
  32. 32Pour the sausage white wine sauce mixture over the roasted vegetables and gently stir to combine.
  33. 33Pour the sausage white wine sauce mixture over the roasted vegetables and gently stir to combine.
  34. 34Top with 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella.
  35. 35Top with 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella.
  36. 36Top with 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella.
  37. 37Bake for 20 minutes, then broil for 3-5 minutes until the cheese is browned and bubbly.
  38. 38Bake for 20 minutes, then broil for 3-5 minutes until the cheese is browned and bubbly.
  39. 39Bake for 20 minutes, then broil for 3-5 minutes until the cheese is browned and bubbly.
  40. 40Allow to rest for 10 minutes before serving.
  41. 41Allow to rest for 10 minutes before serving.
  42. 42Allow to rest for 10 minutes before serving.

Ingredients

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