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Plate with serving of Squash Casserole with Bread on bread board in background

Roasted Butternut Squash, Sausage, and Spinach Casserole

With its cheese-based sauce, this Roasted Butternut Squash, Sausage, and Spinach Casserole makes a filling and tasty meal.
Course Main Course
Cuisine Canadian
Keyword Butternut Squash, casserole, Roasted Butternut Squash, Sausage, and Spinach Casserole, sausage, spinach
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

  • 1 lb (454g) butternut squash (weighed before peeling and removing seeds and inner membrane)
  • 1 - 1½ tbsp olive oil
  • Sprinkle of nutmeg
  • Salt and pepper
  • 1 - 2 tbsp olive oil
  • ½ lb (227g) sausage meat, casings removed
  • 1 – 10 oz (284 ml) can Cream of Cheese soup
  • 1/3 cup milk
  • 2 tbsp sour cream
  • 1½ tbsp pure maple syrup
  • 2 tsp Herbes de Provence or Italian Seasoning
  • 1½ tsp Dijon mustard
  • ¼ tsp nutmeg
  • 1 - 2 tbsp olive oil
  • Scant ½ cup onion, finely diced
  • 3 oz (85g) white button mushrooms, sliced
  • 3 - 5 garlic cloves, minced
  • 1/3 cup milk
  • 1½ tsp liquid chicken bouillon
  • 4 oz (114g) fresh baby spinach
  • ¼ cup finely grated Parmesan Cheese
  • 5 oz (142g) dry pasta (e.g., rotini, fusilli, farfalle (bow-tie), or penne)

Instructions

  1. Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper.

  2. Peel and remove seeds and inner membrane from butternut squash. Cut into cubes, about ½“ – ¾“ in size. Place squash cubes in bowl and toss with 1 – 1½ tbsp olive oil, sprinkle of nutmeg, and salt and pepper. Spread squash, single layer, on prepared baking sheet. Roast for approximately 20-25 minutes, or just until squash is barely fork tender. When squash is removed from oven, reduce oven temperature to 350°F.

Pre-prep:

  1. Wash spinach. Spin dry spinach in a lettuce spinner and gently and loosely roll spinach in clean tea towel to remove excess moisture.
  2. Measure out all ingredients. Chop onion, slice mushrooms, mince the garlic, grate Parmesan cheese.
  3. Mix the sauce ingredients: In large measuring cup or bowl, mix the ingredients for the sauce – Cream of Cheese Soup, milk, sour cream, maple syrup, Herbes de Provence or Italian seasoning, Dijon mustard, and nutmeg. Set aside.
  4. Grease 1½-quart casserole dish or spray with non-stick cooking oil.
  5. Boil water in large pot to have ready for cooking pasta.

To Make Casserole:

  1. Heat 1 – 2 tablespoons of olive oil in large skillet over medium heat. Crumble the sausage meat into the skillet, breaking the meat up well. Reduce heat slightly and cook the sausage meat, stirring frequently until meat is browned and no pink remains. Drain in a wire mesh sieve and discard the liquid.

  2. Cook pasta according to package directions, cooking just to the al dente stage. Drain in sieve or colander.

  3. While pasta is cooking, use paper towel to wipe out skillet in which sausage was cooked. Heat 1 – 2 tbsp olive oil in skillet over medium heat. Add the diced onion and sliced mushrooms and cook for 3-4 minutes, stirring constantly. Reduce heat slightly and add the minced garlic, stirring it constantly, for about 15-20 seconds. Do not let garlic scorch.

  4. Stir liquid chicken bouillon into 1/3 cup milk until well mixed. Add to skillet. Toss in the spinach and cook, stirring constantly, for just a minute or so, until spinach starts to wilt. Do not overcook.

To assemble:

  1. Combine the cooked pasta, sausage meat, spinach mixture, and grated Parmesan cheese in large bowl. Stir in the sauce until well mixed. Transfer mixture to prepared casserole. Bake in 350°F oven for 28-30 minutes. Remove from oven and let casserole stand at least 15 minutes to allow the bubbling sauce to absorb into the casserole ingredients and set before serving.

  2. Serve with a side salad of choice and biscuits, rolls, or bread.
  3. Casserole freezes well, unbaked.

Recipe Notes

Yield: 6-8 servings

NOTES:
1. If you wish, any cream soup can be used in place of the Cream of Cheese soup called for in the recipe. The Cream of Cheese soup, though, provides lovely cheese flavor that complements the sausage and spinach well.
2. Flavored sausage meat will add more flavor to the casserole than will plain sausage meat. Spinach and Feta, Sun-dried Tomato, Honey and Garlic, or Sweet Italian sausage meats are all good choices.
3. Choose a pasta shape of significant size – e.g., rotini, fusilli, farfalle (bow-tie) or penne are good options for this casserole.

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