November Harvest Casserole
This casserole is perfect for Thanksgiving or any other fall meal. The sweetness of the squash and the potatoes are a pleasant combination. I make this recipe with apple Gouda chicken sausages from Costco® but any other chicken sausage will do the trick. I originally created this recipe by combining extras in the fridge that needed to be cooked. Now, it is a staple in our home and everyone loves it!
Ingredients
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1 butternut squash, halved and seeded
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2 sweet potatoes, halved lengthwise
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2 ¾ cups water
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¼ teaspoon salt
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1 ½ cups whole grain couscous
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5 links precooked apple chicken sausage, sliced into rounds
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1 green bell pepper, diced
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½ cup diced green onion
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1 (12 ounce) package shredded mozzarella cheese
Description
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Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
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Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.
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Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.
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Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
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Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
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