Sausage & Butternut Squash Casserole

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8 Ingredients

Number of servings

3 butternut squash, peeled, seeded and diced
2tablespoons maple syrup
2tablespoons olive oil
1teaspoons dried sage
450grams Italian sausage, removed from the casings
2 onions, peeled and finely diced
2 carrot, peeled and finely diced
150grams gruyere cheese, grated

Description

Full of autumn flavours, this sausage and butternut squash casserole is a comforting weeknight dinner dish.

Method

Step 1 of 3

Preheat the oven to 220°C/200°C fan-forced. In an aluminium lined baking sheet, toss the butternut squash, maple syrup, olive oil and half a teaspoon of dried sage. Bake it for 15 minutes. Stir the butternut squash and bake it again for 20 minutes or until the butternut squash is cooked.

Step 2 of 3

While the butternut squash is cooking, heat the oil in a large pan over a medium heat. Cook the Italian sausage until lightly browned. Break apart the sausage as it cooks. Push the sausage to the side and tip in onions and carrots. Stir and cook for 5-7 minutes or until vegetables start to brown. Add the rest of the maple syrup and sage and let it cook for another 1 minute and set aside.

Step 3 of 3

Tip the cooked sausage and butternut squash in a lightly greased baking dish and mix it through. Top it with Gruyere and cook it under the broiler until the cheese is melted.