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sausage, squash, and apples: a fall casserole


  • Author: Jessica Penner, RD

Ingredients

  • 1 large onion
  • 1 ½ lbs sweet potato (about 1 medium- large potato)
  • 1 lb butternut squash (½ a medium-sized squash)
  • 2 large apples
  • 1 bunch of fresh sage leaves (about 15-20 leaves)
  • ¼ cup olive oil
  • 1 tsp salt
  • 4 cloves garlic, minced
  • ½ cup chicken broth
  • 1 tbsp maple syrup
  • 1 lb chorizo sausage, sliced

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Slice the onion into large, thick slices (see photo). Place in 9×12 pan.
  3. Dice the sweet potato and place in pan.
  4. Dice the butternut squash and place in pan.
  5. Core the apples, dice, and place in pan.
  6. Arrange the sage leaves on top.
  7. In a small bowl, stir together the olive oil, salt, garlic, chicken broth, and maple syrup.
  8. Drizzle over pan. Stir to combine.
  9. Place the chorizo sausage on top.
  10. Cover with aluminum foil (shiny side down).
  11. Bake for 40 minutes or until the veggies are soft and the sausage is fully cooked.

Nutrition

  • Serving Size: 6
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