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MEL'S EASY KITCHEN

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.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Meal: Dinner
By: Melanie

Ingredients

  • 1 lb turkey sausage, casings removed
  • 1/2 cup unsweetened coconut cream (or cashew cream)
  • 3 sprigs fresh rosemary, leaves finely chopped
  • 1/4 cup diced red onion
  • 1 19 oz can navy beans, drained and rinsed
  • 1 lb peeled butternut squash, cut into 1/2-inch cubes
  • 1 cup chicken bone broth
  • 1 tsp extra-virgin olive oil
  • 1/4 cup chopped pecans
  • 1 medium Honeycrisp apple, peeled and chopped
  • to taste salt and pepper
  • 1/4 cup vegan Parmesan, optional

Instructions

  • 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 per serving

Calories: 335kcal | Carbohydrates: 26.5g | Protein: 20.8g | Fat: 17.4g | Fiber: 5.9g

Notes

Nutrition uses coconut cream and excludes the optional topping.
Approximate nutrition per serving, calculated from ingredient weights using USDA FoodData Central and comparable ingredients. Brands, optional toppings and substitutions can change the result.