Butternut Squash Sausage Tortellini Casserole Recipes

BUTTERNUT SQUASH AND SAUSAGE CASSEROLE

Steps:

• Preheat the oven to 360 degrees Fahrenheit/180 degrees Celsius.
• Prepare ingredients: Peel and cut butternut squash into 0.5 inch/ 2 cm cubes. Chop the onions and the garlic cloves, slice the sausage. Drain the beans.
• Stovetop: Heat the butter and the olive oil in a large cast-iron pan or another ovenproof pan. Saute onions until translucent, 3-4 minutes. Add sausage and garlic, cook on medium-low heat for a couple of minutes. Add the squash cubes, vinegar, chopped tomatoes, beans, stock, sugar, bay leaves, and salt and pepper to taste. Bring to a boil.
• Oven: Place the pan in the oven and cook for 30 to 40 minutes until the squash is soft. Adjust the taste with more salt and pepper if necessary.
• Serve: Sprinkle with finely chopped parsley before serving.

BUTTERNUT SQUASH, SAUSAGE, AND TORTELLONI SOUP

Steps:

• Preheat oven to 400ºF.Cut butternut squash in half lengthwise and scoop out seeds and stringy bits. Pour olive oil in the cavity of each squash half. Slice top off the heads of garlic. Place each one, cut side down, in one of the squash cavities. Place squash and garlic, cut side up, in a large rimmed roasting pan. Pour about 2 cups of water in the bottom of the pan. Bake in preheated oven until squash is fork tender, about 60-70 minutes. Remove from oven, pull garlic heads out of the squash, and allow to cool for a few minutes. Meanwhile, as squash is baking, brown and crumble sausage in a large soup pot. Remove to a plate.Bring a medium pot of water to a boil. Cook tortelloni according to package instructions. Remove with a slotted spoon to a plate.When squash has cooled a bit, scoop out the flesh into the now-empty soup pot. Squeeze out cloves of garlic into the pot as well. Add basil, oregano, thyme, and chicken broth. Heat until warm. Puree with a stick blender until completely smooth. Heat until nearly boiling. Add spinach, cover, and cook for 2 minutes. Remove from heat and add cream, sausage, and tortelloni. Give it a good stir. Taste and add salt and pepper if needed.Serve hot with freshly grated Parmesan cheese.

TORTELLINI WITH BUTTERNUT SQUASH, MUSHROOMS, GRUYERE, AND OPTIONAL SAUSAGE

Steps:

• Heat oven to 425 degrees Fahrenheit.
• In a large bowl, toss the butternut squash, mushrooms, and sage with the olive oil, salt, and pepper.
• Spread in a single layer on one or two rimmed baking sheets and bake, stirring occasionally, for about 30 minutes, until butternut squash is tender and some sides are golden brown.
• While the squash is baking, cook the tortellini according to package directions (save the water you used to cook the pasta, you'll need that in a minute!) and brown the sausage, if using.
• Add tortellini to a large pasta bowl or, if creating a vegetarian half and a meaty half, divide the tortellini between two medium bowls. Top with butternut squash (again divide evenly between the two bowls if making two versions) and top one half or all with sausage, if using.
• Sprinkle two cups of the Gruyere on top and add a couple of tablespoons of pasta water. Toss gently until cheese is melted and pasta is coated. You may need to add another tablespoon or two of the pasta water.
• Pass the remaining cheese at the table for sprinkling over individual servings.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
• Increase oven temperature to 400 degrees.
• In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
• In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
• In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
• Add the apple and garlic, and saute for two minutes.
• Add the rice, and saute for an additional minute.
• Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
• Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 30 minutes.
• Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
• Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
• Allow to cool for ten minutes before serving.

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE

Steps:

• Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
• Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
• Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
• When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
• Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

CHEESE TORTELLINI & BUTTERNUT SQUASH WITH BROWN BUTTER-SAGE

Steps:

• Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellni; cook according to package directions and until squash is tender. Drain.
• Heat oil in a skillet over medium high heat. Add prosciutto, cook untilcrisp, then drain on a paper towel=lined plate. Return skillet to burner (with drippings still in pan); reduce heat to medium.
• Melt butter in the skillet. Add sage sprig and cook until butter brown, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto back into pan. Toss to heat through.
• Off heat, finish with lemon juice, parsley, and pepper.