Fall Butternut Squash Casserole (So Good)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

Preheat the oven to 400°F (204°C).

Place a wet paper towel under the cutting board to prevent it from sliding.

Cut both ends off the butternut squash for stability.

Peel the squash using a knife, removing all the pale white skin until bright orange is visible.

Cut the squash in half lengthwise and remove the seeds with a teaspoon.

Cut the squash into one-inch wide strips and then into one-inch cubes.

Place the squash chunks in a baking dish and add about 2 tablespoons of canola oil, salt, pepper, and garlic powder; toss to coat.

Cover the baking dish with foil and bake in the oven for about 30 minutes.

While the squash is baking, brown Italian sausage in a skillet over medium-high heat.

Dice two yellow onions and add them to the skillet with the sausage.

Peel and dice two apples into half-inch pieces and add them to the skillet.

Add defrosted frozen spinach to the skillet after squeezing out excess water.

Cook the mixture with the lid on for about 10-15 minutes, stirring occasionally.

After 20 minutes, check the squash for tenderness; it should be easily pierced with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens