When I need a cozy, nutrient-packed dinner that practically makes itself, this Butternut Squash and Sausage Casserole is one of my go-to fall favorites! It’s hearty, colorful, and filled with simple ingredients that come together in the most satisfying way.
Making recipes that are balanced, easy, and family-friendly is my ultimate goal! After testing this butternut squash and sausage casserole a few times, I finally hit the mark. The roasted squash and Brussels sprouts get perfectly caramelized, the turkey sausage adds protein and flavor, and the wild rice brings everything together. It tastes like comfort food, but leaves you feeling energized instead of weighed down!
This is the kind of autumn butternut squash casserole recipe you can make on weeknights or even meal prep on a Sunday if you want! It’s also great for potluck dinners if you need an easy recipe to bring.
Nutrition at a Glance
- Protein: Turkey sausage delivers a satisfying amount of lean protein to keep you full, energized, and satisfied long after dinner.
- Fiber: Butternut squash, Brussels sprouts, and wild rice all contribute fiber to support digestion and help keep hunger in check.
- Healthy Fats: A drizzle of olive oil provides heart-healthy monounsaturated fats to support brain and heart health.
- Calcium: Gouda cheese adds creamy richness while offering a boost of calcium for strong bones and steady energy.
Ingredients You Need
- Butternut squash: Adds natural sweetness, fiber, and beta-carotene. You can swap for sweet potatoes if needed.
- Brussels sprouts: Great for fall, but broccoli or cauliflower make good substitutes.
- Shallot: Brings sweetness and depth. Red onion works, too!
- Olive oil: Helps caramelize the veggies and adds healthy fats.
- Rosemary: For a cozy, herbal flavor. Thyme or sage are great alternatives.
- Turkey sausage: Lean, flavorful protein. Use chicken sausage or plant-based sausage if preferred.
- Microwavable wild rice pouches: A huge time-saver! Any cooked whole grain (quinoa, brown rice, farro) works.
- Gouda cheese: Melty, smoky flavor. Use mozzarella, cheddar, or a dairy-free shredded cheese as needed.
Dietary Substitutions
- Gluten-free: This roasted butternut squash casserole is naturally gluten-free, just double check your sausage to be safe.
- Dairy-free: Use dairy-free shredded cheese and skip any cheeses containing casein.
- Vegetarian: Swap the turkey sausage for a plant-based sausage or add a can of white beans for extra protein.
- Vegan: Use plant-based sausage and dairy-free cheese
How to Make Butternut Squash and Sausage Casserole
- Preheat & Roast Veggies: Preheat oven to 400°F. Toss butternut squash, Brussels sprouts, and shallot with olive oil and rosemary on a large baking sheet. Roast for 20–25 minutes, until tender and golden.
- Brown the Sausage: Meanwhile, cook and crumble the turkey sausage in a skillet over medium heat.
- Prep Rice: Heat the wild rice pouches according to package directions.
- Mix Everything Together: In a large bowl, combine roasted vegetables, sausage, and rice. Stir in 1½ cups of the shredded gouda.
- Bake & Enjoy: Transfer mixture to a greased casserole dish and top with remaining cheese. Bake uncovered for 10–15 minutes, or until cheese is melted and bubbly. Enjoy!
Dietitian Tips for Success
- Add extra protein! Feel free to mix in a can of white beans or add extra sausage for bigger appetites.
- Make it ahead. You can prep the whole casserole up to one day in advance and bake when ready.
- Double the recipe and freeze one for later. You can totally make two casseroles at once by doubling the recipe and freezing one for later! Follow the recipe up to baking it for the one you plan to freeze, then wrap it in plastic wrap and foil and freeze until you are ready to thaw overnight and bake!
How to Serve This Butternut Squash Sausage Casserole
This butternut squash sausage casserole is perfect on its own, but can be served with some simple sides, too! I love serving it with a crisp kale Caesar salad or a hearty winter salad. If you’re craving something cozy, a cup of roasted red pepper soup on the side would go great.
This sausage butternut squash casserole also makes incredible leftovers, just portion it into containers for easy lunches throughout the week!
Storage Suggestions
- Refrigerate: Store in an airtight container for 3 to 4 days.
- Freeze: Freeze individual portions (or the whole casserole) for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm in the microwave or bake at 350°F until heated through.
Frequently Asked Questions
The most common mistakes include not pre-cooking the sausage, which can lead to uneven texture, and adding too much liquid, which leaves the casserole soggy. Make sure your squash and Brussels sprouts are fully tender and caramelized before mixing everything together for the best flavor and consistency!
Yes! Sausage and squash are a perfect match. The savory, salty richness of sausage pairs beautifully with the natural sweetness of butternut squash!
Yes, sausage should always be cooked before adding it to a casserole! This ensures it’s safe to eat, adds deeper flavor, and prevents excess grease from pooling in the dish.
Yes! While it won't caramelize as much in the oven, you can definitely use frozen, cubed butternut squash if needed.
More Easy Dinner Recipes to Try
- Chicken & Broccoli Casserole
- Healthy Sloppy Joe's with Ground Chicken
- Slow Cooker Stuffed Acorn Squash
- Chicken Enchilada Casserole
- Spicy Tater Tot Casserole
Easy Butternut Squash Sausage Casserole Recipe
Ingredients
- 3 cups butternut squash cubed
- 2 cups brussel sprouts halved lengthwise
- 16 ounces turkey sausage cooked and crumbled
- 1 shallot thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 2 8½ -ounce Wild Rice Microwavable Pouch I get these from Target
- 2 cups gouda cheese shredded
Instructions
- Preheat oven to 400°F.
- Toss butternut squash, Brussels sprouts, and shallot with olive oil and rosemary on a large baking sheet. Roast for 20–25 minutes, until tender and golden.
- Meanwhile, cook and crumble the turkey sausage in a skillet over medium heat.
- Heat the wild rice pouches according to package directions.
- In a large bowl, combine roasted vegetables, sausage, and rice. Stir in 1½ cups of the shredded gouda.
- Transfer mixture to a greased casserole dish and top with remaining cheese.
- Bake uncovered for 10–15 minutes, or until cheese is melted and bubbly. Enjoy!
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