Butternut Squash and Turkey Sausage Casserole
Rosemary, tart apple and toasted pecans give this savory squash bake its contrast. Cut the squash into small, even cubes so it softens all the way through.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Turkey sausage, peeled butternut squash and coconut cream form the base of this casserole.
- Serve from the baking dish. The filling and topping come together for a dish you can divide at the table.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Baking dish
- Skillet
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Drain where directed. Follow the preparation note for navy beans. Extra liquid can loosen a dressing, sauce, or filling.
- Optional additions. The card marks vegan Parmesan as optional. Account for additions separately when tracking a portion.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Butternut Squash and Turkey Sausage Casserole
Ingredients
Method
- Heat oven to 325°F. Brown the sausage and onion in a skillet, breaking up large pieces.
- In a 9 × 13-inch baking dish, stir the sausage mixture, squash, beans, apple, pecans and rosemary together. Add cream and broth, season lightly and drizzle with oil.
- Cover tightly and bake 75 minutes. Uncover, scatter on the optional topping and bake about 15 minutes longer, until squash is fork-tender and the center reaches 165°F.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Rest the dish as directed before portioning. Divide the full batch evenly; extra cheese, sauces, and sides change the nutrition of the meal.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
