Fall Vegetable and Italian Sausage Casserole! with the Best

• 总时间: 1 hour 40 minutes

配料

Recipe below and also at the link in my bio!

For the veggies:

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

White wine sauce:

1 ½ 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

Topping:

1/2 cup Parmesan cheese

1/2 cup mozzarella

步骤

Preheat oven to 425. Grease the bottom of a 9x13” 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!

https://gatherednutrition.com/autumn-butternut-squash-italian-sausage-casserole/