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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.