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Festive Squash & Sausage Casserole

Michaela's Aunt Rebecca shared  a version ot this with us (it was her Gramma's) & we hope you enjoy!

Festive need not break the bank. Adding beans to any ground meat dish extends the volume and adds both fibre and flavour.

Use ground pork, chicken or turkey in place of  sausage (seasoning below)

Use fresh, frozen or canned cranberries, the idea is to add colour and some flavour (canned will be sweeter so try to just get the berries). 

Other Tips:

Grease casserole dishes with mayonnaise instead of butter.

Use Instant Pot to cook squash in 3 minutes.

Using sausages in the casing has built-in seasonings. Substitute 1 lb ground pork and add ½  tsp garlic powder, ½ tsp thyme, ½ tsp sage, ¼ tsp black pepper and salt to taste.

Keep a bag of stale bread in the freezer for casserole toppings, meatballs, meatloaf, breaded cutlets etc.

1 lb sausage meat (removed from casings)
½ cup canned pinto or white beans, rinsed and mashed
1 clove garlic, minced (optional)
20 oz diced diced (fresh or frozen) butternut squash, steamed and lightly mashed
½ cup dried bread crumbs (extra for toppings)
½ cup grated Parmesan cheese (optional)
3 tbsp mayonnaise
½ cup milk, broth or water
2 eggs, beaten
2 tbsp each: chopped fresh or frozen cranberries & green onions (extra for toppings)

Pre-heat oven to 350 F.
Grease 9x13-inch casserole dish or 6 ramekins; set aside.

In medium frying pan, break up sausage meat and cook over medium-high heat; add beans and continue to cook until sausage is browned and the beans are well incorporated; transfer to large bowl.
Add steamed squash, breadcrumbs, Parmesan cheese (if using), mayonnaise, milk and eggs.
Stir until just mixed through. Add cranberries and green onions; stir and transfer to greased casserole dish or oven-proof ramekins. Sprinkle with breadcrumbs, a couple of pieces of cranberries and green onions for colour.

Bake for 30 minutes or until heated through and golden on top.