Winter Squash and Sausage Casserole

Ingredients

 

• Melody Ridge Winter Squash
• (butternut or delicata) – 1-2 medium sized
• Abraham’s Creamery Sausage
•  (pork or chicken) -1 pack
• Heald Farm Onion -1 onion
• Backstage Farm Garlic – 2 cloves
• Triple Chick Farm Kale – 2 cups
• Pure Goodness Olive oil – 2 tbsp
• Grated Parmesan cheese- 1 cup
•  1tsp Thyme, salt and pepper to taste

Instruction

1. Preheat the oven:
Preheat your oven to 375°F. Grease a medium-sized baking dish with a little olive oil or cooking spray.

2. Roast the squash:
Peel, seed, and cube the Melody Ridge winter squash (butternut or delicata). Place the cubed squash in a large bowl and toss with 1 tablespoon olive oil, salt, pepper, and thyme. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized, stirring halfway through for even cooking.

3. Cook the sausage:
While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Abraham’s Creamery sausage (pork or chicken), breaking it up with a wooden spoon as it cooks. Brown the sausage for 7-8 minutes, until cooked through and no longer pink.

4. Add the aromatics:
To the sausage, add the Heald Farm onion and cook for another 3-4 minutes, until the onion is softened. Add the Backstage Farm garlic and cook for another minute until fragrant.

5. Add the kale:
Add the chopped kale to the pan and sauté until it wilts down, about 3-4 minutes. Season with a pinch of salt and pepper to taste, then remove from heat.

6. Assemble the casserole:
In the prepared baking dish, layer the roasted squash, sausage mixture, and chopped fresh sage. Top with 1 cup of grated Parmesan cheese.

7. Bake:
Place the casserole in the oven and bake for 10-15 minutes, until the top is golden and bubbly.

Serve:
Let the casserole rest for a few minutes before serving. This dish pairs beautifully with a simple green salad or Tinder Hearth Bread