sausage and sage butternut squash casserole

Sausage and Sage Butternut Squash Casserole

I’ve made this dish so often now I could probably make it in my sleep.  For one, we absolutely LOVE this dish.  I almost labeled it as my Sausage and Sage Butternut Breakfast Casserole, but we have yet to eat it for breakfast!  The savory-sweet combination is perfect for any meal, and we’ve eaten it for dinner several times now.

Skip the long winded story and jump to the recipe now!

The other reason I’ve made it so much is that I’m still having problems with my recordings and have had to remake it several times as a result.  I tried a couple camera apps with mixed results, and there is definitely a learning curve on those things.  Not to mention the wonderful nuances, like when Filmic decides to just stop recording for no reason at all.  I am also having trouble getting the still frames.  The regular phone camera, though limited in some areas, lets me record a video and take still shots at the same time.  Whereas, Filmic only allows me to record the video, making it hard to get my still shots for the written recipe below.

Needless to say this is probably a combination of a shitty post with a shitty video.  Excuse my language, but I’m not happy right now, and haven’t been for over a month dealing with all of this.

I did finally break down and bought new lighting the other day, so I’m hoping that will help some of the issues with the recordings.  I’m also going to start saving up for an actual camera, but that will take longer to achieve because I’m broke.  And though I can’t promise it will be soon, I do have vague plans on fixing the font color issues I’m still having on the website.  I apologize for the delay on this, my HTML knowledge is limited and nothing that I have tried has worked so far.  I’m about to say screw it and reset everything back to default settings, even if that means I have a boring white background with black text, at least you’ll be able to read the links on the right hand side of your screen.

And once again, I’ve wasted a lot of space on a recipe post, not talking about the recipe.  The title of my blog is so appropriate.

sausage and sage butternut squash casserole

 

If you want to skip the video and instructions with pictures below, and just want to jump straight to the written recipe, click here.

 

Sausage and Sage Butternut Squash Casserole

Ingredients:

  • 1 medium butternut squash
  • 1 lb Jimmy Dean Sage Sausage
  • 1 lb Jimmy Dean Hot Sausage
  • 1/4 yellow onion
  • 8 eggs
  • 2 tbsp heavy cream
  • 2 tbsp coconut oil
  • 1 tsp Lite Salt or Himalayan Pink Salt
  • 1 – 2 tsp ground black pepper
  • 2 tsp dried sage (optional, I found it a bit strong as it’s already in the sausage, but some might like it)

 

Video Demonstration (written recipe with pictures below):

I apologize for the quality of this video.  As I said above, there’s a learning curve on how to work with my new camera app that I’m still trying to figure out.

There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.

Instructions:

1.  Preheat oven to 350°.

2.  Dice butternut squash and set aside.

3.  Brown both the sage and hot sausage together in the same pan.

4.  While that is browning, dice 1/4 of a yellow onion.

5.  Add to sausage and cook for another 2 – 3 minutes. Remove from heat.

6.  Warm coconut oil in the microwave for 30 seconds or until melted.

7.  In a large bowl, combine diced squash, coconut oil, salt, and pepper.

8.  In a separate bowl, scramble eggs and heavy cream.

9.  Layer the seasoned squash into a 9×13 casserole dish.

10.  Add all of the sausage mixture on top of the squash, then pour the scrambled eggs over the entire casserole.  The eggs will fall through the sausage and squash so don’t worry if you can’t see them when you’re finished.

11.  Bake uncovered for 45 minutes.  Slice into desired number of servings and enjoy!

We were able to get 8 servings out of this recipe; me and my kids were good with one serving, but my husband actually ate two (though he says it’s because it tasted so good he wanted more, not because he was actually hungry after the first serving).  Using a calculation of 8 servings, this recipe came to 490 calories, 8 g net carbs, 24 g protein, and 39 g fat per serving.

I used the MyFitnessPal recipe creator to calculate nutritional information.  Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

sausage and sage butternut squash casserole

 

I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

 

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter or Facebook.  Thank you!

 

 

Sausage and Sage Butternut Squash Casserole recipe minus the story:

Sausage and Sage Butternut Squash Casserole

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 9 x 13 casserole, 8 servings

Serving Size: 1/8 of casserole

Calories per serving: 490 calories

Fat per serving: 39 g

Saturated fat per serving: 14 g

Carbs per serving: 9 g

Protein per serving: 24 g

Fiber per serving: 1 g

Sugar per serving: 1 g

Sodium per serving: 1019 mg

Ingredients

  • 1 medium butternut squash
  • 1 lb Jimmy Dean Sage Sausage
  • 1 lb Jimmy Dean Hot Sausage
  • 1/4 yellow onion
  • 8 eggs
  • 2 tbsp heavy cream
  • 2 tbsp coconut oil
  • 1 tsp Lite Salt or Himalayan Pink Salt
  • 1 - 2 tsp ground black pepper
  • 2 tsp dried sage (optional, I found it a bit strong as it's already in the sausage, but some might like it)

Instructions

  1. Preheat oven to 350°.
  2. Dice butternut squash and set aside.
  3. Brown both the sage and hot sausage together in the same pan.
  4. While that is browning, dice 1/4 of a yellow onion.
  5. Add to sausage and cook for another 2 - 3 minutes. Remove from heat.
  6. Warm coconut oil in the microwave for 30 seconds or until melted.
  7. In a large bowl, combine diced squash, coconut oil, salt, and pepper.
  8. In a separate bowl, scramble eggs and heavy cream.
  9. Layer the seasoned squash into a 9x13 casserole dish.
  10. Add all of the sausage mixture on top of the squash.
  11. Pour the scrambled eggs over the entire casserole.
  12. Bake for 45 minutes.
  13. Enjoy!

Notes

9 grams carbs - 1 g fiber = 8 grams net carbs

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http://jessmessblog.com/2016/12/12/sausage-sage-butternut-squash-casserole/

 

 

Video Credits

Music – Paradise by Ryan Little is licensed under a Attribution-Share Alike License.

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2 Comments

  1. Great video. Can’t wait to try this!

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