Back

SAUSAGE & SQUASH CASSEROLE

0 vote

I realized that the last time I had people over for brunch was in March, and it hasn’t occurred to me to do it again until recently. It’s like summertime is made for being served brunch on a restaurant patio. (By the way, there’s a super cute breakfast place on the South Shore called Péché Matinal. It’s on St-Charles Street in Old Longueuil. Just sayin’…)

I wanted to start making breakfast at home, maybe because I was ending my days around 8 p.m. and lying on the couch to soothe my aching back (I say that with a smile, and not as a complaint).

Anyway, here’s a sausage and squash casserole recipe that you’re guaranteed to love.

Particularities

ServesServes 4
Prep time15 min
Cook time30-50 min
Timeout-

FreezingNe se congèle pas.

Capsule vidéo

Ingredients

2 cups butternut squash, diced
2 cups baby potatoes, halved
1 cup yellow onion, diced
Dash of olive oil
Fleur de sel and pepper, to taste
2 cups local cheese of your choosing, grated

For the sausage

Dash of olive oil
6 Italian sausages, casings removed
1/4 to 1/2 cup 15% or 35% cream, to taste
2 tablespoons store-brought or homemade pesto

Steps

Preheat the oven to 400˚F.
In a large oven-safe dish, combine the squash, potatoes, onion, oil, fleur de sel, and pepper. Bake for 30–40 minutes or until the vegetables are tender.
Meanwhile, heat a dash of olive oil in a pan and sear the sausage until nicely browned.
Add the cream and pesto, mix well, and pour over the vegetables.
Cover with cheese and bake until golden brown.