Sausage and Squash Casserole with Collard Greens and Cornbread Crust
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Ingredients & Equipment
What we send
- 4 ouncescornbread
- 8 ouncesbutternut squash
- 8 ouncescollard greens
- 2 clovesgarlic
- 2 packetsunsalted butter
- 12 ouncesground sweet Italian sausage
- 1/4 cupwhite wine
- 8 ouncesheavy cream
- 2 ouncesshredded Gruyère cheese
- 18" aluminum tin
- 1/8 ouncerosemary
- 1/8 ouncesage
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
Preheat oven to 450°F. Over a medium bowl, using your fingers, break cornbread into small crumbs. Finely chop sage leaves, discarding stems, then add to bowl with cornbread and stir to combine. Cut butternut squash cubes to ½-inch pieces, if needed. Thoroughly rinse collard greens, trim and discard long stems, and thinly slice leaves crosswise. Peel shallot and thinly slice into rings. Roughly chop garlic.
Roast butternut squash
On a baking sheet, toss squash with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast until lightly browned and tender, 13-15 minutes.
Sauté aromatics and brown sausage
While squash roasts, heat butter in a medium pan over medium heat. When butter is foamy, add shallot and cook until soft, about 3 minutes. Increase heat to medium high and add sausage. Cook, breaking up, until browned, 4-5 minutes. Add whole rosemary sprigs and garlic and cook, stirring, until fragrant, 1-2 minutes. Season with ¼ teaspoon salt and pepper as desired.
Sauté collard greens
Add white wine to pan with sausage, still over medium-high heat. Cook until evaporated, about 2 minutes. Remove and discard whole rosemary sprigs from pan, then add collard greens, working in batches as needed. Sauté until greens are wilted, 2-3 minutes more. Season with ¼ teaspoon salt and pepper. Add ¼ cup heavy cream to pan and stir to combine. Remove pan from heat.
Reshape aluminum tin, if bent. Once roasted, add squash to pan with sausage, off heat, along with Gruyère. Stir to combine, then transfer to tin, spreading in an even layer. Add ½ tablespoon olive oil to bowl with cornbread and stir to combine. Sprinkle cornbread topping evenly over casserole.
Bake and plate casserole
Bake casserole until warmed through and breadcrumbs are golden, 5-7 minutes (this is a great time to get a head start on dishes). Divide sausage and squash casserole between serving plates and dig in!