This makes a great side dish, or hearty lunch full of flavour with vegetables and turkey sausage. To keep this lean, use either chicken sausage or turkey sausage. If you want this to be fully vegetarian, you can use your favourite plant-based sausage. Where there are fresh herbs, make sure to use them. I hope you enjoy this seasonal dish!
Autumn Squash Casserole (with Sausage)
Ingredients:
4 ½ tablespoons olive oil
3 cups (800g) butternut squash (or a mix of acorn and butternut), cut into 1” (2-3cm) cubes
12 –16 Oz. (500g) Brussels sprouts, halved
½ teaspoon freshly cracked black pepper
1 teaspoon kosher salt, divided into ½ teaspoons
1 small onion, chopped
5 cloves garlic minced
10-12 Oz. (300g) turkey sausage or chicken sausage links, sliced (or formed into small meatballs)
2 cups (215g) cauliflower rice, fresh or frozen
½ teaspoon ground cinnamon
2 teaspoons dried parsley
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
½ cup (120g) dried cranberries
½ cup (120g) pecans, chopped
½ teaspoon maple syrup (or honey)
1 tablespoon chopped pistachios, roasted and salted
fresh herbs (flat-leaf parsley, and coriander leaves/cilantro), for garnish
Special equipment & tools:
Cooking spray, greaseproof paper/baking parchment, two baking trays, Emile Henry Modern Classics Rectangle Baker or lasagne baking dish, pastry brush, and 10-inch (25cm) large nonstick skillet.
Prep:
1. Use cooking spray to generously oil the inside of the Emile Henry Modern Classics Rectangle Baker baking dish, making sure to get the sides as well.
2. Line two baking trays with baking parchment or greaseproof paper.
Method:
1. Preheat the oven to 425° F/ 225° C
2. In a small condiment dish, add the salt and black pepper, and mix together.
3. Place the squash on a baking tray and place the Brussels sprouts on the second baking tray. Use a pastry brush to brush 1 ½ tablespoons of olive oil on the squash and on the Brussels sprouts. Use ½ teaspoon of the salt and pepper blend, sprinkling it over the squash and Brussels sprouts. Bake both trays in the preheated oven for 25 minutes, stirring the vegetables with a spoon at the halfway point.
4. Whilst the veggies are baking, in a large 10-inch (25cm) skillet over medium heat add 1 tablespoon of olive oil. Cook the onions for 2-3 minutes or until they become translucent, then add the garlic until fragrant (20-30 seconds). Now, add the sausage pieces and cook until the outside of the sausage has browned.
5. Now add 1 tablespoon of olive oil to the skillet, then add the cauliflower rice, cinnamon, and the remaining ½ teaspoon salt and pepper blend. Use a wooden spoon to stir together. Cook until the cauliflower rice becomes slightly tender. Now, add the dried parsley, fresh rosemary, fresh sage, cranberries, and pecans, stirring with a wooden spoon and folding in evenly. Remove the skillet from the heat.
6. Assembling the dish: Combine the squash and the Brussels sprouts together in one tray. Now, add half of the tray of vegetables to the prepared baking dish, then spoon in half of the cauliflower sausage mixture over the vegetables. Now, add the remaining vegetables to the baking dish, then layer with the remaining cauliflower sausage mixture on top. Make sure to evenly distribute the mixture, and not to press down on the mixture. Drizzle the remaining 1 tablespoon of olive oil over the entire mixture, then add ½ teaspoon of maple syrup over the entire casserole. Bake in the oven for 15 minutes or until the top has browned and crisp. Remove from the oven and sprinkle the chopped pistachios on top of the dish.
7. Serve hot and garnish with fresh herbs: flat leaf parsley and coriander sprigs. Enjoy!
Recipe by Madison B. Siobhan
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