Butternut squash and sausage casserole is a delicious and nutritious meal that is perfect for any occasion. Its combination of flavors, ease of preparation, and versatility make it a dish you'll want to cook time and time again!
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I love meals like this that are all-in-one and really easy to make. If I want more food for the meal, I can easily make a healthy side such as peas with butter, salt and pepper or whip up a simple side salad.
This easy squash casserole is packed with nutrients from the meat, beans and squash and is super satisfying and filling. Our entire family loves it!
It can also easily be doubled by using a second casserole dish and you can feed a lot of people with it!
We all seem to not tolerate bread products very well, so even though we don't technically have gluten intolerance, we avoid it where we can and this recipe fits the bill! If you're going for low carb though, butternut squash is pretty high carb, so this recipe may not be suitable on a low carb diet.
Why You'll Love This Recipe
Flavor - The combination of sweet butternut squash and savory sausage is absolutely delicious. It's a warm, hearty, and filling dish - perfect for a cozy night in.
Nutritious - Made from a variety of wholefood ingredients, this squash casserole recipe is packed with nutrients.
Easy to make - Pretty simple to throw together and it doesn't require a lot of prep work. You can easily make it ahead of time and store it in the refrigerator or freezer for later, as well.
Versatile - You can customize the recipe to your liking by adding different vegetables or spices. It's also a great way to use up leftover ingredients in your fridge.
Ingredients
Italian sausage - Adds a savory flavor, plus a bit of spice and helps to make the dish more filling. Homemade is best, so I definitely recommend taking the extra step to mix your own (spice mix is included in the recipe below!). For optimal nutrition, grass-fed meat is the best choice as well.
Butternut squash - Contributes a sweet and nutty flavor to the casserole and provides a lovely creamy texture. It's also full of many vitamins, minerals, antioxidants and fiber!
Cashew cream - A great alternative to dairy cream, and it helps to add some creaminess to the casserole. I make my own cashew cream, but you can buy it or substitute coconut cream or heavy cream, keeping in mind the end result may differ slightly.
Navy beans - A great source of fiber and protein, as well as copper, folate and iron. They add a meaty texture to the casserole and make it even more filling!
Beef broth - Adds a rich and savory flavor to the casserole.
Rosemary - A fragrant herb that adds a savory and earthy flavor. Use fresh or dried.
Sea salt and black pepper - Essential seasonings that help to bring out the flavors of all the other ingredients.
Olive oil - Use extra virgin olive oil to add some healthy fat to the casserole, which also helps the top to crisp up a little.
Parmesan cheese - You can use shredded parmesan cheese or vegan parmesan cheese (made with nuts or seeds, nutritional yeast, garlic and salt) to sprinkle on top of the casserole. It adds a pleasant salty and nutty flavor! You can also leave it out if desired.
FAQ
Yes, you can definitely make this butternut squash casserole ahead of time. You can assemble it and store it in the refrigerator for up to 24 hours before baking. If you want to make it even further ahead of time, you can freeze it after baking and reheat it later (see instructions below).
Yes! Allow the casserole to cool completely. Cover it in 2 layers of aluminum foil and label it with its title along with the date. Freeze for up to 3 months. To reheat, allow the casserole to thaw in the fridge overnight. Preheat the oven to 325°F. Keep the foil on and bake for 15-20 minutes, until the casserole is warm.
Yes, you can use a different type of sausage if you prefer. I've only used homemade Italian sausage in this recipe, but you can use breakfast sausage, garlic sausage or any other type of sausage that you like.
Yes, you can make this a vegetarian or vegan squash casserole by leaving out the sausage, using vegetable broth instead of beef broth, and using dairy-free Parmesan cheese (or leaving it out). For additional protein, you could double the navy beans.
The casserole is done when the top is golden brown and the filling is bubbly. You can also insert a knife into the center of the casserole to check if the squash is tender.
Yes, you can add other vegetables to the casserole if you like. Some good options include diced carrots, celery, onions, or bell peppers.
Leftovers will keep in the refrigerator for up to 3-4 days. Store them in an airtight container and reheat them in the oven or microwave when ready to eat.
Tips and Variations
- Don't have butternut squash? You can use another kind of squash, such as acorn or buttercup, pumpkin or sweet potato.
- Don't have cashew cream? Use heavy cream, full fat coconut milk or coconut cream instead!
- Don't have navy beans? They can be replaced with any white beans, such as cannellini beans (white kidney beans), great northern beans and lima beans.
- Don't have beef broth? Use bone broth, chicken stock or vegetable broth.
- Add extra veggies! Add some diced carrots, bell pepper, onions or peas.
- Make it smokey! Add a teaspoon of smoked paprika.
- Bacon! Saute some bacon and chop it up, sprinkle it over the casserole. Need I say more!?
- A cheese fan? Almost any cheese would be delicious on top, feel free to sprinkle on a cup of cheddar cheese, mozzarella, jack, or whatever you like!
- Short on time? Cut the butternut squash into smaller pieces so they don't take as long to cook.
Servings Ideas
- Main dish - This casserole is hearty and filling enough to be served as a main course. Pair it with a simple salad or some crusty bread for a complete meal.
- Side dish - You can serve this casserole as the perfect side dish alongside some grilled chicken, steak, or pork chops for an extra high protein meal!
- Add some greens - To add some freshness to the dish, you can serve it with some sautéed greens, such as kale, spinach, or Swiss chard.
- Top with extra Parmesan cheese - For a cheesy and flavorful finish, sprinkle some extra grated Parmesan cheese or homemade vegan cheese over the top of the casserole before serving.
- Garnish with fresh herbs - To add some color and extra flavor to the dish, garnish it with some fresh chopped herbs, such as parsley or thyme.
- Serve with a dollop of sour cream or Greek yogurt - To add some tanginess and creaminess to the dish, serve it with a dollop of sour cream or Greek yogurt on top. I don't eat much dairy, so I use coconut yogurt instead. Works great!
- Make it a brunch dish - This casserole is also great for brunch. Serve it on buttered sourdough toast or on its own with some fresh fruit for a delicious and satisfying brunch.
Tools You May Need
9x13 baking dish or a 3 quart casserole dish
Frying pan or skillet
Sharp knife
How to Make Squash and Sausage Casserole
Ingredients:
- 1 lb homemade Italian sausage (or use storebought)
- 1 lb ground beef, pork, venison or combo
- 2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 tablespoon paprika
- 2 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon onion power
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground sage
- 1 teaspoon crushed fennel seeds
- ½ cup cashew cream (or heavy cream or coconut cream)
- 3 sprigs fresh rosemary, removed from stem and chopped (or 1 teaspoon dried)
- 19 oz can navy beans
- small butternut squash (about 1 lb)
- 1 cup beef broth
- extra virgin olive oil
- salt and pepper
- ¼ cup parmesan cheese or vegan parmesan cheese
Instructions:
Preheat oven to 325F.
Stir together the sausage seasonings in a small bowl. Mix ground meat with sausage seasonings in a skillet if making your own sausage. If using store-bought Italian sausage, just add it to your skillet and break it up with a wooden spoon or spatula. Cook over medium heat until the sausage is browned, stirring regularly. (It doesn't need to be cooked all the way since it will cook in the oven for quite a while.)
Peel the butternut squash, remove the seeds and cut it into ½ inch cubes.
Stir together cooked sausage, cream, rosemary, beans, butternut squash and broth in 9x13 baking pan. Drizzle this squash mixture with olive oil and sprinkle with salt and pepper.
Cover with aluminum foil and bake for 1 hour and 15 mins. Remove foil, sprinkle with cheese, if desired, and cook for 15 more minutes, uncovered.
How to Store
- Allow the casserole to cool down to room temperature.
- Transfer the casserole to an airtight container or cover it tightly with plastic wrap or aluminum foil.
- Store the casserole in the refrigerator for up to 3-4 days.
How to Freeze
- Allow the casserole to cool down to room temperature before freezing it.
- Transfer the casserole to a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil.
- Label it with the date it was made and the name of the dish.
- Freeze the casserole for up to 2-3 months.
When ready to reheat the casserole, thaw it in the refrigerator overnight and heat it in a 325ºF degree oven for 15-20 minutes, covered.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More Nourishing Dinners
- Grilled Salmon Burgers
- Venison Roast
- Dairy-Free Beef Stroganoff
- Venison Shanks
- Creamy Chicken with Spinach
- Ground Beef and Quinoa Skillet
📖 Recipe
Butternut Squash and Sausage Casserole
Butternut squash and sausage casserole is a delicious and nutritious meal that is perfect for any occasion. Its combination of flavors, ease of preparation, and versatility make it a dish you'll want to cook time and time again!
Ingredients
- 1 lb italian sausage (see recipe below or use storebought)
- ½ cup cashew cream (or heavy cream or coconut cream)
- 3 sprigs fresh rosemary, removed from stem and chopped (or 1 teaspoon dried)
- 19 oz can navy beans
- small butternut squash (about 1 lb)
- 1 cup beef broth
- extra virgin olive oil
- salt and pepper
- ¼ cup parmesan cheese or vegan parmesan cheese
Homemade Italian sausage
- 1 lb ground beef, pork, venison or combo
- 2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 tablespoon paprika
- 2 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon onion power
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground sage
- 1 teaspoon crushed fennel seeds
Instructions
- Preheat oven to 325F.
- Stir together the sausage seasonings in a small bowl. Mix ground meat with sausage seasonings in a skillet if making your own sausage. If using store-bought Italian sausage, just add it to your skillet and break it up with a wooden spoon or spatula.
- Cook over medium heat until the sausage is browned, stirring regularly. (It doesn't need to be cooked all the way since it will cook in the oven for quite a while.)
- Peel the butternut squash, remove the seeds and cut it into ½ inch cubes.
- Stir together cooked sausage, cream, rosemary, beans, butternut squash and broth in 9x13 baking pan. Drizzle this squash mixture with olive oil and sprinkle with salt and pepper.
- Cover with aluminum foil and bake for 1 hour and 15 mins. Remove foil, sprinkle with cheese, if desired, and cook for 15 more minutes, uncovered.
Notes
Fridge storage: Allow the casserole to cool down to room temperature. Transfer the casserole to an airtight container or cover it tightly with plastic wrap or aluminum foil. Store the casserole in the refrigerator for up to 3-4 days.
Freezer storage: Allow the casserole to cool down to room temperature before freezing it. Transfer the casserole to a freezer-safe container or wrap it tightly with plastic wrap and aluminum foil. Label it with the date it was made and the name of the dish. Freeze the casserole for up to 2-3 months.
To reheat: When ready to reheat the casserole, thaw it in the refrigerator overnight and heat it in a 325ºF degree oven for 15-20 minutes, covered.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1138Total Fat: 66gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 43gCholesterol: 208mgSodium: 2644mgCarbohydrates: 53gFiber: 18gSugar: 5gProtein: 81g
This nutrient calculation is done by an automated calculator and may not be accurate.
Susan
I made this and loved it! I used black beans as I didn't have white, and real cream. Didn't have Parmesan cheese either lol. It would be just as good simmered o the stove if you were short of time.