Name: November Harvest Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Butternut squash, halved and seeded - 1; Sweet potatoes, halved lengthwise - 2; Water - 2 ¾ cups; Salt - ¼ teaspoon; Whole grain couscous - 1 ½ cups; Precooked apple chicken sausage, sliced into rounds - 5 links; Green bell pepper, diced - 1; Diced green onion - ½ cup; Shredded mozzarella cheese - 1 (12 ounce) package

Ingredients for - November Harvest Casserole

1. Butternut squash, halved and seeded 1

2. Sweet potatoes, halved lengthwise 2

3. Water 2 ¾ cups

4. Salt ¼ teaspoon

5. Whole grain couscous 1 ½ cups

6. Precooked apple chicken sausage, sliced into rounds 5 links

7. Green bell pepper, diced 1

8. Diced green onion ½ cup

9. Shredded mozzarella cheese 1 (12 ounce) package

How to cook deliciously - November Harvest Casserole

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.

2 . Stage

Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9x13-inch casserole dish.

3 . Stage

Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.

4 . Stage

Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.

5 . Stage

Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.