Butternut Squash & Sausage Casserole

main sausages_FotorThis casserole was my very first experimental recipe, it’s also a contender for my favourite meal ever! What’s so good about it? It’s warming on a cool autumn day, it’s packed full of nutrients, it’s absolutely delicious and children love it! The casserole is also very versatile, serve with your favorite greens for a low carb option or make it stretch by serving with mash potato or brown rice.

I’d always recommend using organic sausages where possible and look for those with a pork content of over 95% as they’ll contain less rubbish!

Butternut Squash & Sausage Casserole
Serves 4

2 tbsp coconut oil (can substitute with butter)
6 x good quality sausages
1 x large onion, finely sliced
2 x garlic cloves, minced
1 x butternut squash, cut into 2cm chunks
1 tbsp apple cider vinegar
½ tin of chopped tomatoes
1 tin of cannellini beans
500ml vegetable stock
½ handful of sage
Salt & Pepper

Crispy Sage Topping (optional)
½ tbsp coconut oil
10 sage leaves

  • Preheat oven to 180C/350F/Gas 4
  • In a large cast iron casserole dish, heat 1 tbsp of coconut oil on a medium heat and fry the sausages until golden brown
  • Add a further 1 tbsp of coconut oil and the onions and fry for 2 minutes, stirring well. Chop half of the sage leaves and add to the pan along with the garlic, cook for another 4 minutes
  • Add the butternut squash and mix well. Increase the heat and add the cider vinegar, cook until evaporated
  • Add the rest of the ingredients, mix well and season
  • Bring to the boil then transfer into the oven for 1 hour
  • To make the sage topping, melt the coconut oil in a frying pan over a high heat. Add the whole sage leaves and cook for approx. 30 seconds or until they turn crispy
  • Serve the casserole with a sprinkling of crispy sage leaves, enjoy!

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Hannah x

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