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25 Minute Cheesy Butternut Squash and Sausage Casserole Recipe

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This recipe for 25 Minute Cheesy Butternut Squash and Sausage Casserole, by , is from The Dyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Huit

Category:
Category:

Ingredients:  
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
Kosher salt and freshly ground black pepper
One 16-ounce tube ready-made polenta (I use box of biscuits)
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)

Directions:
Directions:
Preheat the oven to 350 (or temp for biscuits).
Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion. Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
Meanwhile, make biscuits (Cheddar Bay are great). When the sauce is ready, spread it in the casserole. Top with the fontina and grated Parmesan and the biscuits. Bake casserole until biscuits are done and the top is browned and bubbly.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is from Food Network. Originally, the recipe calls for polenta, but I forgot to buy it. I topped the casserole with a box of Red Lobster Cheddar Bay biscuits. A big hit!

 

 

 

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