Description
Creamy butternut squash, cauliflower, and Italian sausage casserole!
Ingredients
Scale
For the vegetables:
- 3 cups cubed butternut squash
- 2 cups cauliflower florets
- 1 large shallot, thinly sliced (about 1/3 cup)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the white wine sauce:
- 1.5–2 lbs ground Italian sausage
- 1 cup dry white wine
- 2 tbsp fresh sage, finely chopped
- 3–4 cloves of garlic, minced
- Red pepper flakes, to taste
- Salt and pepper, to taste
- 2 cups heavy cream
- 1/2 cup grated Parmesan
Toppings:
- 1/2 cup Parmesan cheese
- 1/2 cup shredded mozzarella (can sub cheddar)
Instructions
- Preheat oven to 425°F. Grease the bottom of a 9×13” baking dish, then toss all of the vegetables and seasonings together in the baking dish.
- Bake vegetables for 30 minutes.
- Meanwhile, make the sausage white wine sauce. Cook Italian sausage, breaking up, until no longer pink. Drain as much of the grease off as you can.
- Pour in white wine and cook down for 3 minutes. Stir in sage, garlic, red pepper flakes, and salt and pepper and cook for 1 minute. Add your heavy cream.
- Bring sauce to a boil, then reduce to a simmer for 2 minutes. Turn off heat and stir in parmesan. Set aside.
- When vegetables have roasted for 30 minutes, reduce oven temperature to 350.
- Pour the sauce and white wine sauce mixture over the vegetables and gently stir to combine. Top with parmesan and mozzarella. Bake for 20 minutes, then broil for 3-5 minutes to brown the cheese (be careful not to burn!). Allow to rest for 10 minutes before serving and enjoy!