Autumn has arrived, and all those fall flavors are calling your name. For all your family gatherings this season, try out this low-maintenance harvest casserole! Paleo-friendly and dairy-free, serve this as a side dish or main course and enjoy all the fresh veggies and protein-packed chicken-sausage that comes with it. Meet your new favorite healthy casserole recipe!
- 3 cups butternut squash cut into 1” cubes
- 1 lb brussels sprouts halved or quartered, depending on size
- 4 tablespoons Olive oil divided
- Sea salt and black pepper
- 1 small yellow onion diced
- 4 cloves garlic minced
- 6 links chicken sausage cut into coin shapes (check ingredients for Whole30)
- 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 (buy this pre-riced)
- 1 apple (honey crisp), finely diced
- 1/2 cup pecans chopped
- 1/2 cup dried cranberries
- 1/2 teaspoon cinnamon
- Sea salt and black pepper to taste
- Fresh herbs for garnish if desired
- Preheat your oven to 425° F and line 2 baking sheets with parchment paper. Place the squash on one sheet and the Brussels sprouts on the other. Drizzle both with one tablespoon each of the oil and sprinkle all over with salt and pepper. Bake in the preheated oven for 25 minutes, stirring the Brussels sprouts halfway through. You can remove the Brussels sprouts sooner if you don’t want them to brown too much. Once done, reduce the heat to 400° F.
- Meanwhile, heat a large skillet over medium heat and add the remaining 2 tablespoons of oil. Cook the onions until translucent, then add the garlic and cook for about 30 seconds. Stir in the chicken sausage and fresh herbs, and cook until the sausage is browned on the outside.
- Add in the cauliflower rice, apples, pecans and cinnamon and cook, stirring, until the cauliflower rice and apples begin to soften. Stir in the cranberries and season with salt and pepper to taste, then remove from heat.
- Spray a 9 x 13” baking dish with cooking spray and combine the sausage rice mixture with the roasted squash and sprouts in the dish. Bake in the preheated oven for 12-15 minutes or until the top is toasty. Serve garnished with fresh herbs if desired, as a meal or holiday side dish. Enjoy!
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Dr. Jay Goodbinder ND DC DABCI is a doctor in Kansas City, MO who serves patients in the surrounding Kansas City areas, cities across the United States, and in several countries around the world.