Butternut squash sausage bake!
Butternut squash sausage bake—perfect fall dish with a saucy white wine sauce.
Ingredients
For the veggies
White wine sauce
Topping
Roasted vegetables and Italian sausage in a coconut cream white wine sauce, topped with Parmesan and mozzarella.
Directions
- 1
Preheat oven to 425°F.
- 2
In a 9x13-inch baking dish toss the vegetables and seasonings together.
- 3
Drizzle with olive oil and mix well.
- 4
Bake for 30 minutes.
- 5
While that is baking, cook your Italian sausage in a skillet over medium heat, breaking it up, until no longer pink. Drain most of the grease if there is a lot.
- 6
Pour in the wine and cook down for 3 minutes.
- 7
Add chopped sage, garlic, red pepper flakes, salt, and pepper, cook for 1 minute.
- 8
Add your coconut cream, mix until well combined.
- 9
Bring to a boil, then reduce heat and simmer for a few minutes.
- 10
Remove from heat and stir in Parmesan.
- 11
Reduce oven temperature to 350°F after veggies are done.
- 12
Pour the sausage white wine sauce over the roasted vegetables and gently stir to combine.
- 13
Top with Parmesan and mozzarella.
- 14
Bake for about 20 minutes, then broil for 3–5 minutes to brown the cheese on top!
- 15
Rest for 10 minutes before serving.
- 16
Plate, top with small sage leaves and enjoy!
