Butternut Squash, Sage and Sausage Casserole
- Servings: 6
- Prep: 10
- Cook Time: 40
With a creamy sauce, flavorful herbs and savory sausage, this Italian-inspired Butternut Squash, Sage and Sausage Casserole is filled with wonderful flavors that will conquer even the most sophisticated palates.
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Ingredients
| 12 oz. | No Yolks® Extra Broad |
| 1/3 cup | olive oil, divided |
| 1 lb | Italian sausages, casing removed |
| 3 | garlic cloves, sliced |
| 1/2 cup | fresh sage, torn and divided |
| 2 cups | sodium-reduced vegetable broth |
| 4 cups | butternut squash, diced |
| 3/4 cup | Parmesan cheese, grated and divided |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1/2 cup | bread crumbs |
Directions
- Preheat oven to 400˚F. Cook pasta according to package directions.
- Meanwhile, heat oil in large skillet set over medium heat; cook onion, green pepper and red pepper for about 5 minutes or until slightly softened. Stir in tomato paste and chipotle; cook for 1 minute. 3. Stir in broth; bring to boil.
- Reduce heat to simmer; whisk in cream cheese until smooth and melted. Fold in chicken. Season with salt and pepper.
- Toss sauce with pasta until well coated. Transfer to greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese.
- Bake for about 20 minutes or until golden and heated through. Sprinkle with cilantro before serving.
Tips
- Substitute butter for olive oil if preferred.
