A cozy butternut squash and Italian sausage casserole that’s loaded with seasonal vegetables, rich flavor, and a silky, creamy sauce. This dish is naturally gluten-free, high in protein and fiber, and easy to prepare—use pre-cut vegetables when you’re short on time.
The sauce is comforting without being heavy, made from simple ingredients that complement fall and winter produce and savory Italian sausage. It also doubles as a tasty sauce for pasta or roasted squash if you want to try it another way.
This casserole quickly became a household favorite—warm, satisfying, and easy to make on weeknights or for a weekend dinner. I hope you love it as much as we do. Enjoy!
If you make this recipe, I’d love to hear how it turned out. Bon appétit!
Autumn Butternut Squash + Italian Sausage Casserole
Author: Mia Swinehart
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6–8 servings 1x
Category: Dinner
Description
Creamy butternut squash, cauliflower, and Italian sausage casserole—warm, savory, and perfect for chilly evenings.
Ingredients
Scale
For the vegetables:
- 3 cups cubed butternut squash
- 2 cups cauliflower florets
- 1 large shallot, thinly sliced (about 1/3 cup)
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the white wine sauce:
- 1.5–2 lbs ground Italian sausage
- 1 cup dry white wine
- 2 tbsp fresh sage, finely chopped
- 3–4 cloves garlic, minced
- Red pepper flakes, to taste
- Salt and pepper, to taste
- 2 cups heavy cream
- 1/2 cup grated Parmesan
Toppings:
- 1/2 cup Parmesan cheese
- 1/2 cup shredded mozzarella (or cheddar)
Instructions
- Preheat the oven to 425°F. Grease the bottom of a 9×13″ baking dish. Combine the cubed butternut squash, cauliflower florets, sliced shallot, olive oil, Italian seasoning, salt, and pepper directly in the dish and toss to coat.
- Roast the vegetables in the preheated oven for 30 minutes, until tender and beginning to brown.
- While the vegetables roast, prepare the sausage white wine sauce. In a skillet, cook the ground Italian sausage over medium heat, breaking it up, until no longer pink. Drain excess fat.
- Add the dry white wine to the skillet and cook for about 3 minutes to reduce slightly. Stir in the chopped sage, minced garlic, red pepper flakes, salt and pepper, and cook another minute. Then add the heavy cream.
- Bring the sauce to a brief boil, then reduce to a simmer for 2 minutes. Remove from heat and stir in the grated Parmesan until melted and smooth; set aside.
- When the vegetables have finished roasting for 30 minutes, reduce the oven temperature to 350°F.
- Pour the sausage and cream sauce evenly over the roasted vegetables and gently stir to combine. Sprinkle with the Parmesan and mozzarella (or cheddar). Bake for 20 minutes, then switch to broil for 3–5 minutes to brown the cheese—watch closely to avoid burning. Let the casserole rest for about 10 minutes before serving.