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Babylon CrossFit
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February 7, 2026
Butternut Squash and Sausage Casserole with Thyme
IngredientsFor the Casserole
1 lb Italian sausage (mild or spicy), casings removed
4 cups butternut squash, peeled and cut into 1-inch cubes
2 Tbsp butter or tallow (for roasting)
1 medium onion, diced
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth (unsalted)
1 cup shredded Gruyère or mozzarella cheese
½ cup grated Parmesan cheese
1 tsp fresh thyme leaves (or ½ tsp dried), plus extra for garnish
½ tsp smoked paprika
Salt and black pepper, to taste
Optional Garnish
Fresh parsley or thyme sprigs
Extra Parmesan
Preparation
Preheat oven to 400°F. Toss butternut squash with 1 Tbsp melted butter, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
In a large skillet over medium-high heat, brown sausage 6–8 minutes, breaking it apart with a spoon. Remove and set aside.
In the same skillet, add 1 Tbsp butter, onion, and garlic. Sauté 3–4 minutes until softened. Stir in heavy cream, chicken broth, thyme, smoked paprika, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
In a greased baking dish, layer roasted butternut squash and cooked sausage. Pour cream mixture over the top. Sprinkle with Gruyère and Parmesan cheese.
Reduce oven to 375°F. Bake uncovered 20 minutes, until cheese is melted, bubbling, and golden brown.
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