Butternut Squash Casserole

Given my penchant for doing typical-Christmas-in-New-York things and needing to run get-ready-for-India errands* and also maintain a semblance of a social life and oh hey, work and sometimes I like to run too, it’s safe to say I’ve been a leeeeetle busy the past week. But based on the hordes of people I’ve seen everywhere, I think everyone is a little crazed this time of year — presents to buy! Holiday parties to attend! Piles of cookies to bake! Homes to decorate! Advent calendars to eat! (No? Maybe that last one is just me.)

So it’s good to have a recipe or two to fall back upon, one that requires minimal effort and fills you up with meaty, cheesy goodness. This recipe comes courtesy of my main PIC Mili, and is similar to lasagna. However, instead of noodles, there are chunks of butternut squash, sweet and fork-tender and nicely balanced with the spicy tomato sauce.

I went the pre-cut cubed route (we all know how my cutting skills are), which makes this dish pretty easy, and you could go even easier by using jarred sauce instead of making your own. The oven does 80% of the work, so you’re free to deck the halls and fa-la-la-la-laaaa and all that.

(Also, I apologize for the lack of pictures — in my holiday craze I accidentally deleted all of the pictures of this butternut squash casserole. My B.)

*True story: my dad called on Friday to instruct me to buy a bottle of whiskey and pack it in my checked luggage (there was no explanation as to why). And when I asked my mom what exactly I was supposed to do in Heathrow for 5 hours by myself, she said “shop.” Is it any wonder that I am the way I am?

Butternut Squash Casserole
Adapted from Meat Mili
Serves 4-6

– 1 tablespoon olive oil

– 1 pound sausage, casings removed (I used chicken, but pork works too)

– 1 small onion, chopped

– 3 cloves garlic, minced

– 1 28-ounce can crushed tomatoes

– 1 tablespoon dried oregano

– 1 tablespoon crushed red pepper flakes

– salt and pepper, to taste

– 3 cups cubed butternut squash (make sure the pieces are uniformly sized, roughly 2-inch cubes)

– 1/2 pound fresh mozzarella cheese, sliced thinly (optional)

1) Preheat the oven to 400F.

2) In a large pot, heat the olive oil on medium-high heat. Add the sausage and break into small crumbles, cooking until the crumbles have browned. Set aside on a paper towel. Pour out all but 2 tablespoons of the rendered fat.

3) Add the onions to the pot and saute until they are golden and translucent. Add the garlic and saute for an additional 3 minutes, then add the tomatoes, oregano and crushed red pepper. Let the sauce simmer for 25-30 minutes, until the flavors have melded.

4) Cover the bottom of a 2-quart baking dish with a layer of sauce. Scatter the butternut squash cubes in an even layer on top of the sauce, then add the sausage crumbles. Pour the rest of the sauce on top, then top with the slices of fresh mozzarella.

5) Bake for 45-50 minutes, until the butternut squash can be pierced with a knife. Let the casserole cool for 15 minutes, then cut into pieces and serve.