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!
- Serves: 1 person
- 1butternut squash, halved and seeded
- 2sweet potatoes, halved lengthwise
- 2¾ cups water
- ¼teaspoon salt
- 1½ cups whole grain couscous
- 5links precooked apple chicken sausage, sliced into rounds
- 1green bell pepper, diced
- ½cup diced green onion
- 1(12 ounce) package shredded mozzarella cheese
Step 1Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
Step 2Bake 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.
Step 3Bring 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.
Step 4Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.
Step 5Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.