Butternut Squash Rice and Sausage Casserole
Cozy up with this hearty and flavorful Butternut Squash Rice and Sausage Casserole, the ultimate comfort food for family dinners or meal prep. This satisfying dish combines sweet, caramelized roasted butternut squash, savory Italian sausage, and creamy, cheesy layers of mozzarella and Parmesan, all brought together with fluffy white rice and a touch of heavy cream. Infused with garlic, sautéed onions, and a hint of fresh parsley, this casserole offers a perfectly balanced blend of flavors in every bite. Easy to prepare and baked to golden perfection, this one-pan meal is ideal for busy weeknights or special occasions. With a prep time of just 20 minutes, you'll have a wholesome and delicious casserole on the table in less than an hour.
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Recipe Information
Ingredients
- 4 cups (cubed) Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Ground Italian sausage
- 1 medium (diced) Yellow onion
- 2 (minced) Garlic cloves
- 3 cups Cooked white rice
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or cooking spray and set aside.
Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 20 minutes or until tender and slightly caramelized. Remove from oven and set aside.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-8 minutes. Remove the cooked sausage from the skillet and set aside.
In the same skillet, add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Lower the heat to medium-low and stir in the cooked rice, chicken broth, and heavy cream. Stir to combine and cook for 2-3 minutes until heated through.
Add the roasted butternut squash, cooked sausage, and half of the mozzarella cheese into the rice mixture. Stir until everything is evenly distributed.
Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the top with the remaining mozzarella cheese and the grated Parmesan cheese.
Bake the casserole in the oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 9027 mg | 392% | |
| Total Carbohydrate | 250.8 g | 91% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 21.9 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1883 mg | 145% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4379 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
