I don't love calling a meal a "bake" but that's what this is and it's delicious and healthy so I'm just going to go with it. I've never been into casseroles but a hearty meal like this full of healthy things is something I can always get on board with. Especially when I only have one pan to clean up!
I couldn't love this recipe any more if I tried. It's the ultimate weeknight meal for the Fall- easy, healthy and all of the good Fall flavors. We had it on regular rotation in our house last Fall and it's made it's way back to our menu again. It's loaded with the good stuff- roasted butternut squash, Italian sausage and tons of kale. The coconut milk in the tomato cream is an unexpected twist and it all bakes up perfectly in the oven in my cast iron skillet.
Butternut Sausage Bake with Kale + Tomato Cream
recipe from Paleo Running Mama
3.5 cups chopped butternut squash
1 lb. sweet Italian pork sausage, casings removed
1/8 tsp. crushed red pepper flakes
1 small yellow onion, chopped
1/2 cup marinara sauce
1/4 cup full fat coconut milk
3-4 cups kale, roughly chopped
1 egg, whisked
salt and pepper, to taste
Preheat oven to 400.
Toss squash with a Tablespoon or so of olive oil, and a little salt and pepper to season. Spread evenly on a baking sheet and roast for 30 minutes.
In a large skillet (I use my cast iron), cook sausage and onions. When sausage is almost cooked through, add marinara and coconut milk. Bring to a boil then turn down to simmer on low.
Add kale and toss, allowing it to wilt and soften. Once butternut squash is done roasting, remove pan from heat and add squash to the sausage, tomato and kale mixture. Toss everything evenly. If you are baking it in a separate dish, pour into baking dish. Drizzle whisked egg mixture over everything and gently toss to combine. Bake for 20-30 minutes, or until bake is golden brown on top and set.
Let cool for 10 minutes before serving.