Description
This heartwarming casserole features tender roasted butternut squash and cauliflower florets combined with savory ground chicken Italian sausage. Bound together by a luscious, velvety sauce made from cream cheese and chicken broth, this dish offers the perfect balance of autumn sweetness and savory depth. It is a nutritious, gluten-free comfort meal that is simple enough for busy weeknights yet sophisticated enough for cozy family gatherings.
Ingredients
3 cups butternut squash, peeled and cubed
2 cups cauliflower florets
1 lb ground chicken Italian sausage (no alcohol used)
2 tablespoons olive oil
1 teaspoon dried sage
1/2 cup chicken broth
1/4 cup milk
4 oz cream cheese, softened
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss butternut squash and cauliflower with olive oil, salt, and pepper on a baking sheet.
Roast vegetables for 20-25 minutes until tender and slightly charred.
While vegetables roast, brown the ground chicken sausage in a large skillet over medium-high heat until fully cooked.
In the same skillet, stir in the chicken broth, milk, and cream cheese until a smooth sauce forms.
Add the roasted vegetables to the skillet and toss to coat with the sauce.
Transfer the mixture to a baking dish and bake for another 10-15 minutes until bubbling.
Garnish with fresh parsley before serving.
Notes
Ensure the sausage casing is removed if using links to ensure a crumbly texture. You can substitute chicken sausage with ground turkey seasoned with fennel and garlic. Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg