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Sausage and Squash Casserole

Sausage and Squash Casserole with Collard Greens and Cornbread Crust

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Recipe Details


Chef Michelle has dreamt up the ultimate Americanized gratin, and it’s become our new favorite winter comfort dish. She’s browning sweet Italian sausage in butter, shallot, garlic, and rosemary, then tossing it with tender collard greens and roasted butternut squash. A Gruyère cream sauce amps up the cozy, cheesy vibes and holds everything together; then, it’s topped with cornbread breadcrumbs and baked until crisp and golden on top and delectably gooey beneath.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    • Calories 870
    • Protein 45g
    • Total Carb 50g
    • Total Fat 55g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cornbread
      4 ounces
    • butternut squash
      8 ounces
      butternut squash
    • collard greens
      8 ounces
      collard greens
    • shallot
    • garlic
      2 cloves
    • unsalted butter
      2 packets
      unsalted butter
    • ground sweet Italian sausage
      12 ounces
      ground sweet Italian sausage
    • white wine
      1/4 cup
      white wine
    • heavy cream
      8 ounces
      heavy cream
    • shredded Gruyère cheese
      2 ounces
      shredded Gruyère cheese
    • 8" aluminum tin
      8" aluminum tin
    • rosemary
      1/8 ounce
    • sage
      1/8 ounce

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • baking sheet
    • 10" medium pan

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      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.

    2. Roast butternut squash

      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.

    3. Sauté aromatics and brown sausage

      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.

    4. Sauté collard greens

      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.

    5. Assemble casserole

      Assemble casserole

      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.

    6. Bake and plate 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!

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