Butternut Squash Sausage Casserole with Brown Sugar Bacon
Disclosure: This Butternut Squash Sausage Casserole recipe post was sponsored by Green Giant as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Butternut Squash Sausage Casserole recipe with brown sugar bacon is packed full of all your favorite flavors of fall.
This easy to make butternut squash casserole is a delicious fall inspired casserole recipe that can be served as a main course.
It would also make the perfect Thanksgiving dinner side dish recipe.
And if you really want to impress the guests during Thanksgiving dinner this riced butternut squash casserole could be used as a turkey stuffing.
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Green Giant Frozen Vegetables
I love Green Giant frozen vegetables. At all times I have a package of Green Giant Cauliflower Veggie Tots in the freezer.
I kid you not I eat them at least 3 times a week. They are so convenient.
I just throw a handful in my toaster oven and serve them alongside whatever else I am eating for dinner or lunch.
I also keep my freezer stocked with Green Giant Mashed Cauliflower which I regularly eat in place of mashed potatoes because I have been pretty much following a healthier and lower carb diet for the past 5 years.
Green Giant Riced Veggies Butternut Squash
I am so excited to see that Green Giant has come out with a new line of Riced Veggies like the Green Giant Riced Butternut Squash I used in this Butternut Squash Sausage Casserole recipe.
What I love the most about the Green Giant Riced Veggies Butternut Squash is that it has the perfect shape, size and consistency to use in so many different butternut squash recipes.
While this butternut squash casserole recipe isn't low carb because it has brown sugar bacon and dried cranberries in it you could make it low carb by leaving out the cranberries and using plain crispy fried bacon in it instead.
Even though I try to eat mostly low carb these days this Butternut Squash Sausage Casserole recipe delicious.
This butternut squash casserole recipe is perfect for a cheat day. Or a special occasion like Thanksgiving or Christmas dinner.
Do you know what I love the most about the new line of Green Giant Riced Veggies is? The Green Giant Riced Veggies are convenient. You can pull them out of the freezer and be serving them in six minutes.
They are made with no sauces or seasonings so I can use them in any type of recipes I like. Or eat I can eat it plain.
I also don't have to mess around with trying to cook and rice butternut squash or any of the other varieties like the Green Giant Riced Veggies Beets, Riced Veggies Riced Cauliflower, Riced Veggies Kohlrabi, or Riced Veggies Brocolli. Green Giant also has Riced Veggies Medleys.
All I have to do is pull them out of the freezer.
Green Giant Riced Veggies are a gluten-free, low-calorie food that has 85% fewer calories than white rice. It is a perfect substitution for carb-heavy vegetables.
How To Make Butternut Squash Sausage Casserole
- 4 mild Italian Sausage, casing removed then browned
- 9 slices brown sugar bacon (directions included)
- ½ cup dark brown sugar
- two 10 oz packages frozen Green Giant Rice Veggies Butternut Squash
- 3 cups finely shredded Parmesan cheese, divided
- ¾ cup dried cranberries
- 1 teaspoon fresh Sage, finely minced
- 1 teaspoon ground cinnamon
- ¾ cup heavy whipping cream
- Remove the casings from 4 links of mild Italian Sausages, brown in a skillet. Drain well.
- On a large cookie sheet lined with parchment or aluminum foil place two baking racks.
- Remove the bacon from the package and lay out flat in a single layer on a plate or another cookie sheet. Sprinkle the bacon with the brown sugar to coat. Flipping the bacon over to coat the opposite side.
- Drape the brown sugar coated bacon pieces over the baking racks in a single layer, not touching.
- Bake in a preheated 400 degrees oven for 20 to 22 minutes. Remove the pan from the oven and allow the bacon to cool completely. Once cool dice 6 slices of the bacon. Set remaining bacon aside.
- Heat the Green Giant Riced Veggies Butternut Squash in the microwave following the directions on the package. Dump the riced butternut squash into a baking dish.
- Add the diced brown sugar bacon, the dried cranberries, 2 cups of the shredded Parmesan cheese, the minced sage and the cinnamon to the baking dish. Using a large spoon toss the ingredients to combine well.
- Lastly, add the whipping cream to the tossed ingredients and mix well to combine.
- Bake in a preheated 375-degree oven for 20 minutes. While baking dice the remaining 3 pieces of brown sugared bacon. Carefully remove the hot baking dish from the oven and sprinkle the remaining 1 cup of Parmesan cheese over the top. Then sprinkle the remaining diced bacon over the cheese. Return pan to the oven and back for about 8 minutes for the cheese topping to melt.
- Remove from oven and serve immediately.
- Makes 4 to 6 serving if serving as a main dish.
- This recipe would be a perfect Thanksgiving side dish recipe also.
Print the Butternut Squash Sausage Casserole with Brown Sugar Bacon recipe below
Butternut Squash Sausage Casserole with Brown Sugar Bacon
Butternut Squash Sausage Casserole with Brown Sugar Bacon and cranberries is a delicious Fall side dish or main dish recipe that is packed full of your favorite fall flavors.
This versatile Fall inspired recipe can be served as a main dish, holiday side dish or even used as a Thanksgiving turkey stuffing recipe.Ingredients
- 4 mild Italian Sausage casing removed then browned
- 9 slices brown sugar bacon directions included
- ½ cup dark brown sugar
- 20 oz frozen Green Giant Rice Veggies Butternut Squash 2 bags
- 3 cups finely shredded Parmesan cheese divided
- ¾ cup dried cranberries
- 1 teaspoon fresh sage finely minced
- 1 teaspoon ground cinnamon
- ¾ cup heavy whipping cream
Instructions
- Remove the casings from 4 links of mild Italian Sausages, brown in a skillet. Drain well.
- On a large cookie sheet lined with parchment or aluminum foil place two baking racks.
- Remove the bacon from the package and lay out flat in a single layer on a plate or another cookie sheet. Sprinkle the bacon with the brown sugar to coat. Flipping the bacon over to coat the opposite side.
- Drape the brown sugar coated bacon pieces over the baking racks in a single layer, not touching.
- Bake in a preheated 400 degrees oven for 20 to 22 minutes. Remove the pan from the oven and allow the bacon to cool completely. Once cool dice 6 slices of the bacon. Set remaining bacon aside.
- Heat the Green Giant Riced Veggies Butternut Squash in the microwave following the directions on the package. Dump the riced butternut squash into a baking dish.
- Add the diced brown sugar bacon, the dried cranberries, 2 cups of the shredded Parmesan cheese, the minced sage and the cinnamon to the baking dish. Using a large spoon toss the ingredients to combine well.
- Lastly, add the whipping cream to the tossed ingredients and mix well to combine.
- Bake in a preheated 375-degree oven for 20 minutes. While baking dice the remaining 3 pieces of brown sugared bacon. Carefully remove the hot baking dish from the oven and sprinkle the remaining 1 cup of Parmesan cheese over the top. Then sprinkle the remaining diced bacon over the cheese. Return pan to the oven and back for about 8 minutes for the cheese topping to melt.
- Remove from oven and serve immediately.
Notes
- Brown Sugar Bacon: Making brown sugared bacon is easy to do and worth a little extra work for all the smokey sweet bacon flavor it adds to this fall-inspired casserole recipe.
- This recipe would be a perfect Thanksgiving side dish recipe also.
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