Autumn Butternut Squash + Italian Sausage Casserole

Ingredients

• 1 cup dry white wine
• 1/2 cup shredded mozzarella (can sub cheddar)
• 1/2 cup Parmesan cheese
• ==Toppings:
• 1/2 cup grated Parmesan
• 2 cups heavy cream
• Salt and pepper, to taste
• Red pepper flakes, to taste
• 3–4 cloves of garlic, minced
• 2 tbsp fresh sage, finely chopped
• ==For the vegetables:
• 1.5–2 lbs ground Italian sausage
• ==For the white wine sauce:
• Salt and pepper, to taste
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 1 large shallot, thinly sliced (about 1/3 cup)
• 2 cups cauliflower florets
• 3 cups cubed butternut squash

Instructions

1. Preheat oven to 425°F. Grease the bottom of a 9×13” baking dish, then toss all of the vegetables and seasonings together in the baking dish.
2. Bake vegetables for 30 minutes.
3. Meanwhile, make the sausage white wine sauce. Cook Italian sausage, breaking up, until no longer pink. Drain as much of the grease off as you can.
4. Pour in white wine and cook down for 3 minutes. Stir in sage, garlic, red pepper flakes, and salt and pepper and cook for 1 minute. Add your heavy cream.
5. Bring sauce to a boil, then reduce to a simmer for 2 minutes. Turn off heat and stir in parmesan. Set aside.
6. When vegetables have roasted for 30 minutes, reduce oven temperature to 350.
7. Pour the sauce and white wine sauce mixture over the vegetables and gently stir to combine. Top with parmesan and mozzarella. Bake for 20 minutes, then broil for 3-5 minutes to brown the cheese (be careful not to burn!). Allow to rest for 10 minutes before serving and enjoy!