Ok, it’s not quite casserole season yet, but this sure tasted good anyway on a rainy (rainy?!) and cool (cool?!) September day. The original recipe, from a website called KalynsKitchen, called this a ‘gratin.’ But it wasn’t really a gratin. A gratin has a sort of creamy sauce. That would taste good here, too, but that’s not what the recipe called for. I would like to take this recipe and make it a true gratin, but as is it’s pretty delicious. It reminded me of a gluten-free pizza casserole, or gluten-free lasagna sort of thing.
I love when delicata squash starts coming on. It’s such a beautiful fruit (a berry, actually, as are all squashes and melons) and so easy to prepare, as you don’t have to remove the skin. It tastes great just roasted with olive oil and salt, but it’s nice to find new recipes that become ‘keepers.’ And this is one. Enjoy!
P/S this recipe says it feeds 6-8. I’d say 6 is more realistic, especially if you have a teenaged boy around.
“Delicata Squash and Sausage Gratin (or, as I am calling it, a simple casserole)
- 3 delicata squash, about 8 inches long (or however many you want/have, really is there such as thing as too much?)
- 3 Tbsp olive oil, divided
- 2 tsp Italian Herb Blend, divided (I just used some oregano and basil that I had drying/hanging on the rack)
- salt and pepper
- 1 to 1-1/2 lb sweet or hot Italian bulk sausage (we used a pound and I think that was the perfect amount)
- 1 medium onion (or large shallot or two smaller shallots), chopped
- 1 large green bell pepper, chopped (or a sweet red, or several sweet red, whatever you’ve got in the garden)
- 2 C mozzarella cheese, shredded (I wish I had used a combo of two cheeses, or maybe used ricotta in the casserole with only a sprinkling of parm on top)
Preheat oven to 400.
Cut ends off delicata, then slice longways in half and scoop out the seeds and give to your chickens, then slice into half-moons. Put ‘em on a baking sheet, drizzle with olive oil, put on half the herbs, and roast ‘em for 20 minutes.
Meanwhile, heat some olive oil in a skillet and saute your sausage. Once browned and crumbly, remove to a plate and saute the onions/peppers in the remaining fat along with the rest of the herbs.
Grease a casserole dish (9x12 ish). Layer the roasted squash on the bottom, cover with the sausage, onions, and peppers, then sprinkle on the cheese. Cook in oven for another 20 minutes or so.”