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Harvest Casserole (Chicken Sausage Veggie)

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 450
A hearty and flavorful casserole combining roasted vegetables, sausage, and fresh herbs, perfect as a meal or holiday side dish.

Ingredients

Vegetables

  • 3 cups butternut squash (cut into 1” cubes)
  • 1 lb brussels sprouts (halved or quartered)
  • 1 small yellow onion (diced)
  • 4 cloves garlic (minced)
  • 2 teaspoons fresh rosemary (minced)
  • 2 teaspoons fresh sage (minced)
  • 1 teaspoon thyme leaves
  • 2 teaspoons fresh parsley (minced)
  • 2 cups cauliflower rice (fresh or frozen)
  • 1 apple honey crisp apple (finely diced)
  • 1/2 cup pecans (chopped)
  • 1/2 cup dried cranberries (juice-sweetened)

Spices & Oils

  • 4 tablespoons Olive oil (divided)
  • 1/2 teaspoon cinnamon

Seasonings

  • to taste Sea salt and black pepper
  • 6 links chicken sausage (cut into coin shapes)

Instructions 

  • Preheat oven to 425°F, roast squash and Brussels sprouts on separate sheets with oil, salt, and pepper for 25 minutes.
  • Cook onions in a skillet with remaining oil until translucent, add garlic, then sausage and herbs; cook until browned.
  • Add cauliflower rice, apples, pecans, and cinnamon; cook until softened. Stir in cranberries, season with salt and pepper.
  • Combine sausage mixture with roasted vegetables in a baking dish, bake at 400°F for 12-15 minutes until top is toasted.
  • Garnish with fresh herbs if desired and serve hot.

Notes

Use Whole30-compliant chicken sausage and check ingredient labels for added sugars.
Calories: 450kcal
Cost: $15
Course: Main Course, Side Dish
Cuisine: American
Keyword: chicken sausage, holiday, Vegetables