Cheesy Sausage and Butternut Squash Casserole

4.50 (15)
⏱ 20 mins 🍽 Serves 4 🏷 Main course

This satisfying casserole combines spicy Italian sausage with sweet butternut squash in a rich tomato sauce, layered over grilled polenta and topped with melted fontina and Parmesan cheeses. It is ready to serve in about 25 minutes, accompanied by a simple balsamic spinach salad. A perfect choice for a speedy yet impressive main course that serves four people.

Cheesy Sausage and Butternut Squash Casserole

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 medium red onion
  • 1 pound spicy Italian sausage, casings removed
  • 10 ounces frozen diced butternut squash (about 1 1/2 cups)
  • One 15-ounce can crushed tomatoes
  • Salt and freshly ground black pepper
  • One 16-ounce tube ready-made polenta
  • 1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish
  • 5 ounces fontina cheese, thinly sliced (1 1/4 cups)
  • 1 ounce grated Parmesan (about 1/4 cup)
  • 5 ounces baby spinach (about 6 cups)
  • 2 teaspoons balsamic vinegar
  • Special Equipment:
  • Special eA 2-3 quart broiler-safe baking dish

Method

  1. Set an oven rack roughly 5 inches from the broiler and switch the broiler on to preheat.
  2. Pour 2 tablespoons of the olive oil into a large, high-sided skillet and place it over heat. Thinly slice the red onion, reserving approximately 1/3 cup for later use in the salad.
  3. Place the sausage meat into the hot pan, using a wooden spoon to break it into smaller pieces. Cook, stirring now and then, until browned all over, which should take about 5 minutes.
  4. Add the remaining sliced onion and the frozen butternut squash to the skillet. Stir for a minute, then pour in the crushed tomatoes along with 2 tablespoons of water, 3/4 teaspoon salt and several grinds of black pepper. Partially cover the pan and let it simmer briskly, stirring occasionally, until the sauce has thickened, about 10 minutes.
  5. While the sauce cooks, cut the tube of polenta into rounds 1/4-inch thick. Grease a broiler-safe baking dish and arrange the polenta slices in a single, overlapping layer. Scatter the small pieces of butter over the polenta. Place the dish under the broiler and cook until the polenta is hot and softened, roughly 4 minutes.
  6. Once the sausage sauce is ready, spoon it evenly over the broiled polenta base. Layer the sliced fontina cheese on top, followed by the grated Parmesan. Put the casserole back under the broiler and cook until the cheese topping is golden and bubbling, about 3 minutes.
  7. As the casserole broils, combine the baby spinach in a large bowl with the reserved red onion, the remaining 1 tablespoon of olive oil, the balsamic vinegar, and salt and pepper as desired. Serve the hot casserole with the spinach salad on the side.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
AuthorFood Network Kitchens