Autumn Butternut Squash + Italian Sausage Casserole

Ingredients

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

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!