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Delicata Squash and Sausage Gratin

Delicata Squash and Sausage Gratin
  • Meal

    Breakfast

  • Cusine

Ingredients

3 Delicata Squash, about 8 inches long each

3 T olive oil, divided

2 tsp. Italian Herb Blend, divided

salt and fresh-ground black pepper to taste

19.5 oz. pkg. hot or mild Turkey Italian Sausage

1 medium onion, chopped

1 large green bell pepper, chopped

2 cups grated Mozzarella

Directions

Preheat oven to 400F/200C. Wash Delicata squash if needed and cut off the ends in a piece about an inch wide. Cut the squash in half lengthwise and use a sharp spoon to scrape out the seeds and discard. Cut the main part of the squash into pieces about 1 inch square and dice the end pieces into small pieces about 1/3 inch square. (The squash is not peeled before cutting it up; you eat it with the peel on.) Put the larger squash pieces in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon Italian Herb blend, and salt and fresh-ground black pepper to taste. Put squash pieces on a baking sheet (spray with olive oil or non-stick spray if you need it with your baking sheet.) Roast squash about 25 minutes, or until it’s softened but not completely cooked. While squash cooks heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat. Squeeze the sausage out of the casing and cook until it’s nicely browned, breaking apart with a turner (or potato masher) as it cooks. (Most turkey sausage will release some liquid; just cook until it’s evaporated and the sausage will start to brown.) Remove the browned sausage to a bowl, add a little more olive oil, and cook the onion and green pepper over medium-high heat until it’s cooked and starting to slightly brown. Add the other teaspoon of Italian Herb Blend and cook 1 minute more. Remove the onion-pepper mixture to the bowl with the sausage. Add the rest of the oil (about 2 teaspoons) and add the smaller squash cubes. Saute over medium high heat until the squash is quite soft and starting to slightly brown, about 7-8 minutes. Add the sausage, onions, and peppers back into the pan and cook just until everything is heated through. Remove the roasted squash cubes from the oven, leaving oven on. Spray a large glass or crockery casserole dish with olive oil or non-stick spray. (I used a dish that’s about 10 inches x 12 inches, but any size that’s close to that will work.) Put the hot squash in the bottom of the casserole dish, topping it with the hot sausage/onions/peppers mixture. Sprinkle with grated cheese. Bake uncovered about 20-25 minutes, or until the mixture is very hot and the cheese is completely melted and nicely browned. Serve hot.