One pot and slightly photogenic (Delicata Squash Casserole with Sausage and Cheese)

Delicata Squash Casserole with Sausage and Cheese
What an ugly casserole, hee hee!

Ah blogging fatigue.  I have it.  I used to love meal planning and getting the lights and fancy camera out and make the prettiest posts possible.  As Corona fatigue has been setting in, I am taking the lazy way and just remaking old favorites and posting a photo to Instagram.  It makes my life easier and these blog posts shorter.  This one is not an old favorite, but it is going on that list now!  

This was a great way to use up delicata squash from my Covey Rise share and have a low carb and low cal meal. The original recipe used two pans and I turned it into a one pot meal!  I think this would be really great with some breakfast turkey sausage, but the fresh Cajun sausage I used was very tasty.  You can totally do any kind of winter squash, although I would take the skin off with other squash.  Make this, and customize to your liking!  Full recipe after the jump.

Delicata Squash Casserole with Sausage and Cheese
A one pot of cheesy goodness!

Delicata Squash Casserole with Sausage and Cheese
Pin it, you will love it!

Delicata Squash Casserole with Sausage and Cheese (Adapted from  Kalyn's Kitchen)

Serves 2 with a little leftover

2 Delicata Squash, about 8 inches long each
3 tablespoon olive oil, divided
2 tsp. seasoning blend of your choice, divided
salt and fresh-ground black pepper to taste
2 links of fresh Sausage (I used cajun but Italian or breakfast works!)
1 medium onion, chopped
1 3 cloves garlic, chopped
1 tablespoon of dijon mustard
2 cups grated Mozzarella

Preheat oven to 400F.  Cut the squash in half lengthwise and use a sharp spoon to scrape out the seeds and discard. Cut the squash into pieces about 1 inch square  (The squash is not peeled before cutting it up; you eat it with the peel on.) Put the squash pieces in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon  Herb blend, and salt and fresh-ground black pepper to taste. Put squash pieces on a greased baking sheet  and roast for 25 minutes.
While squash cooks heat 1 tablespoon olive oil in a large oven proof pan (I used my cast iron skillet) over medium-high heat. Squeeze the sausage out of the casing and cook until it’s starting to brown, breaking apart as it cooks. 
Add the onion and stir until it’s cooked and starting to slightly brown. Add the garlic, dijon and rest of herb blend here.  Once everything is cooked through, add your roasted squash and stir to combine.  Top with cheese and cook for 10 minutes.  Place under the broiler for a few minutes if you like to broil the cheese.

Happy Cooking!


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