Bean Stew With Sausage Butternut Squash And Apples Recipes

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BUTTERNUT SQUASH AND SAUSAGE CASSEROLE



Butternut Squash and Sausage Casserole image

Warming, hearty butternut and sausage casserole made in the cast-iron skillet, this is the perfect winter dish.

Provided by Adina

Categories     Main Course

Time 1h

Number Of Ingredients 15

2 lbs butternut squash (900 g, Note 1)
2 medium onions
2 garlic cloves
1 can cannellini beans (about 7 oz/ 200 g when drained (Note 2))
1 can chopped tomatoes (400 g/ 14 oz)
7 oz pork sausage (cured (hard), 200 g (Note 3,4))
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons vinegar
1 cup ml/ 1 cup vegetable stock (or chicken stock, 250 ml)
2 tablespoons brown sugar
2 bay leaves (Note 5)
fine sea salt or Kosher
ground black pepper
small bunch of parsley

Steps:

  • Preheat the oven to 360 degrees Fahrenheit/180 degrees Celsius.
  • Prepare ingredients: Peel and cut butternut squash into 0.5 inch/ 2 cm cubes. Chop the onions and the garlic cloves, slice the sausage. Drain the beans.
  • Stovetop: Heat the butter and the olive oil in a large cast-iron pan or another ovenproof pan. Saute onions until translucent, 3-4 minutes. Add sausage and garlic, cook on medium-low heat for a couple of minutes. Add the squash cubes, vinegar, chopped tomatoes, beans, stock, sugar, bay leaves, and salt and pepper to taste. Bring to a boil.
  • Oven: Place the pan in the oven and cook for 30 to 40 minutes until the squash is soft. Adjust the taste with more salt and pepper if necessary.
  • Serve: Sprinkle with finely chopped parsley before serving.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 425 kcal, Carbohydrate 48 g, Protein 16 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 885 mg, Fiber 10 g, Sugar 14 g, UnsaturatedFat 12 g

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