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Sausage, Butternut Squash and Yam Casserole in a white baking dish

Sausage, Butternut Squash and Yam Casserole

  • Author: (Adapted from "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 8 servings 1x
  • Category: Side dish, make ahead, gluten free

Description

We gave the traditional sweet potato side dish a savory update by combining yams and butternut squash with sausage and Cheddar cheese. Nutmeg and pecans give the dish a decidedly modern update.


Ingredients

Scale
  • 1 3/4 pounds yams (or sweet potatoes), peeled and chopped
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 1 3/4 pounds butternut squash, peeled, seeded and chopped
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground nutmeg
  • 1 pound bulk pork sausage
  • 1/2 heaping cup chopped green onions (white, light green and some of the dark green portion)
  • 1 cup grated sharp Cheddar cheese
  • 1/4 cup chopped pecans

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small roasting pan, toss together chopped yams and 1 tablespoon of the olive oil. Season with salt and pepper; toss again.
  3. In a second roasting pan, toss together chopped butternut squash and remaining 1 tablespoon of olive oil. Season with salt and pepper; toss again.
  4. Place pans in the oven and roast vegetables for 15 minutes. Rotate pans, stir vegetables and continue roasting for another 15 to 20 minutes or until tender enough to mash. Remove from oven, mash vegetables and transfer to a mixing bowl. Stir in butter and nutmeg. Season to taste with salt and pepper. Set aside.
  5. Reduce oven temperature to 350 degrees. Butter a 2-quart shallow baking or gratin dish.
  6. Cook sausage in a large skillet over medium heat, stirring and breaking up. When sausage is no longer pink add green onions and sauté until sausage is cooked through, stirring occasionally, and continuing to break up into bits, about 10 more minutes. Remove from heat, strain off any fat and set aside.
  7. Spread half yam/squash mixture in prepared baking dish, top with half the sausage and half the grated cheese. Repeat layers, and top with chopped nuts. Bake for 30 minutes or until heated through and the cheese is melted. Serve immediately.

Notes

Gluten free: Use gluten free sausage.

Make ahead: The casserole can be prepared but not baked earlier in the day, covered and refrigerated, or frozen for up to a month. Return to room temperature before baking.

Variation (original recipe method): Instead of roasting, steam the yams and butternut squash until tender enough to mash, about 20 minutes.

© A Well-Seasoned Kitchen ®