Tuesday, October 19, 2010

Butternut Squash and Sausage Bake

Winter squash is so versatile. A couple of weeks ago while camping, we roasted acorn squash in the campfire. So easy, I sliced it in half, added a pat of butter, salt, pepper and a big drizzle of honey to the middle. I wrapped them in three layers of foil and roasted them in the campfire for about an hour. They were so delicious. No pictures, we were eating by the light of a camping lantern.

I've never made a casserole with squash but when I saw this recipe on Serious Eats, I thought it sounded interesting. It takes a while to prepare but is so worth it.

Since it's just the two of us, I decided to make a half recipe. As with many recipes, this one didn't come out quite right cut in half. I made some adjustments along the way. I used 1 large onion. When I make it again, I will use two. I used more Italian Sausage than the recipe called for, about 3/4 pound. My butternut squash wasn't huge, so I ended up using all of it.

The recipe called for a step I've never seen before, simmering the broth with the pulp and seeds from the squash. Interesting? I am sure it's to infuse the flavor of the squash into the broth. Make sure to give this recipe the full baking time. I pulled it out a little early and a few pieces of squash weren't quite done.

One word for this recipe, FANTASTIC!! This would also make a great stuffing.



Butternut Squash and Sausage Casserole
Recipe Courtesy of Serious Eats
1/4 pound Italian sausage
1/4 cup olive oil, divided
3 onions, quartered and sliced
5 thyme sprigs
2 teaspoons dried sage
salt and pepper
1 small butternut squash, peeled and chopped into 1/2 cubes, (about 6 cups) seeds and scrapings reserved
1/4 cup flour
1/2 cup shredded smoked mozzarella
3/4 cup chicken stock
3 slices white sandwich bread, cut into cubes
2 tablespoons melted butter, optional, plus a little extra to prepare baking dish
Procedures
1
Preheat oven to 350 degrees Fahrenheit. Butter a 9-by-12 inch baking dish.
2
Remove sausage from its casing and cook in a large skillet over medium heat until just browning, breaking up sausage with a wooden spoon as it cooks. Remove cooked sausage and refrigerate until ready to use.
3
Add enough olive oil to the rendered fat in the skillet to equal two tablespoons, and then add the onions, thyme and sage. Season liberally with salt and pepper. Cook over medium heat for 20 minutes, stirring occasionally, scraping the bottom of the skillet to loosen brown bits. When onions are thoroughly soft, remove and set aside.
4
While the onions cook, simmer the squash seeds and scrapings in the chicken stock for 10 minutes, strain and keep the stock warm over low heat.
5
Add the remaining two tablespoons of olive oil to the skillet. Toss the squash with the flour and arrange in a single layer in the skillet. (If the skillet isn't big enough, you'll need to do this in two batches.) Let the squash brown, undisturbed, for 4 minutes then stir the squash as it cooks for the next 4 minutes. Season liberally with salt and pepper and set aside.
6
To assemble the casserole, layer the onions in the buttered baking dish. Dot the onions with the sausage bits evenly, and then top with the squash. Sprinkle the smoked mozzarella over the top, and the pour the stock into the baking dish. Press the top of the casserole with a spatula to evenly distribute the liquid. Cover tightly with aluminum foil and bake for 30 minutes.
7
While the casserole bakes, pulse the bread crumbs with the melted butter (if using) in a food processor until you have coarse bread crumbs.
8
After 30 minutes, pull the baking dish out of the oven, remove the foil, top casserole evenly with breadcrumbs and bake uncovered an additional 20 to 30 minutes, until the liquid is absorbed and the top is nicely browned.

I am linking this to Tuesday's at the Table, Tasty Tuesday's and Tempt My Tummy Tuesday.

10 comments:

  1. I am so impressed that you roasted your squash on an open fire! That casserile looks so good; anything with italain sausage. My quest right now is to find casserole recipes for 2.
    Thanks.
    Rita

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  2. That sounds delicious! Squash for me and sausage for the hubby :) That is interesting about simmering the pulp and seeds! I'm saving this recipe to try.

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  3. Your campfire squash sounds like it was fantastic! (Why do foods always taste better when you're camping, lol?) This recipe also looks pretty delicious too and I like your idea of using it as stuffing!

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  4. Roasting on a campfire sounds amazing! So does your casserole! Never had it like that, but the combination of sausage and squash looks like a winner!

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  5. Looks delicious! I'd love for you to stop by and share a recipe each and every Wednesday at What's Cooking Wednesday. I look forward to seeing you there :)

    Cristi
    http://thekingscourt4.blogspot.com/

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  6. There's some serious romance in this fun post, Julie! A get-away in the Fall and roasting squash over a campfire, then bedding down in a tent in sleeping bags! It all sounds delicious and I'm so hoping while the squash was roasting you got to put your feet up and relax!

    The combination of sausage and squash is intriguing!

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  7. Squash Roasting on an Open Fire (could be the name of a song!) :-) sounds like a great idea. I have some HUGE Hubbards that I need to roast for a party early November. I think I might do the same.Your casserole sounds delicious!

    Thanks for stopping in at Cranberry Morning! Hope to see you again. :-)

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  8. I have been seeing lots of squash recipes and this one looks delicious. I have a squash in the fridge now and just might like to make this for tomorrow nights dinner! Thanks for posting :)

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  9. That sounds so delicious and unique! I love the addition of smoked mozzarella.

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