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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Butternut squash teams up with sliced potatoes and flavorful pork sausage in this hearty autumn casserole. The rich, creamy cheese sauce adds to the down-home taste. -Peggy Burdick, Burlington, Michigan Ingredients:
4 small potatoes, peeled and thinly sliced |
1 small butternut squash, peeled, seeded and thinly sliced |
1 tablespoon water |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 pound uncooked bulk pork sausage |
1 small onion, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups heavy whipping cream, divided |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 3-4 minutes or until crisp-tender. Place half of the mixture in a greased 2-qt. baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion and remaining potato mixture.
2. In a small bowl, combine flour and 1/4 cup cream until smooth; stir in remaining cream. Pour over potato mixture. Cover and bake at 350° for 30 minutes. Uncover; bake for 20-30 minutes or until potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
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