Delicata Squash and Sausage Gratin

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Delicata Squash and Sausage Gratin is really a treat and did you know delicious Delicata Squash is lower in carbs than other winter squash? And this tasty squash is only available for a few months each year, so try it now!

PIN Delicata Squash and Sausage Gratin to try it later!

I’m developing a yearly obsession with delicious and user-friendly Delicata Squash, and if you’re wondering how a squash can be user-friendly, it’s because you can eat the skin of Delicata, unlike other winter squash varieties! How cool is that? And eating the skin makes it easier to prepare and adds fiber to reduce the net carbs. 

I love this type of squash so much that today I’m reminding you to make this favorite Delicata Squash and Sausage Gratin! A few years ago I created this recipe by accident when my nephew Jake and I were trying a sausage and green pepper mixture stuffed inside Delicata Squash, and we ended up with far too much stuffing for the amount of squash we had. So we went to Plan B and made a casserole with the roasted squash, sausage-pepper mixture, and cheese.

Jake isn’t the biggest fan of winter squash but he agreed it was really, really good. If you like winter squash in general, I bet you’ll love this recipe as much as we did! But don’t wait too long, because Delicata Squash is only available for a few months in late summer and early fall, and soon it’s going to disappear from the store for another year.

Is Delicata Squash Low in Carbs?

Probably no winter squash is technically a low-carb ingredient, but Delicata Squash is lower in carbs and higher in fiber than many types of winter squash. Here’s more information about this attractive and delicious squash variety!

How to Make Delicata Squash and Sausage Gratin:

1. Delicata can have either green or yellow strips like the photo above, top left.
2. Cut the squash in chunks about an inch square, saving the ends to dice smaller for the sausage mixture.
3. Toss squash with olive oil and Italian Herb Blend, then roast on a baking sheet at 400F/200C for about 25 minutes.
4. While the squash is roasting, heat a little oil and then cook the sausage until it’s nicely browned; remove to a bowl.
5. Add a little more oil and cook the diced onion and green pepper with a little more Italian herb blend. Add to bowl with the sausage.
6. Cut up the ends of the squash into pieces about 1/3 inch squash and cook for a few minutes.
7. Then heat the sausage, onions, peppers, and small pieces of diced squash together for a minute or two.
8. Spray a large casserole dish with olive oil or non-stick spray.
9. Put roasted pieces of squash in the dish and top with the sausage mixture and then a layer of grated cheese.
10. Bake 20-25 minutes, or until all the ingredients are hot and the cheese is melted and starting to lightly brown. Serve hot and enjoy!

More Delicious Recipes with Delicata Squash:

Chickpeas with Delicata Squash, Kale, and Coconut Milk ~ Healthy Green Kitchen
Roasted Delicata Squash with Rosemary ~ White on Rice Couple
Roasted Delicata Squash with Red Onions and Balsamic Vinegar ~ Opera Girl Cooks

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Print

Delicata Squash and Sausage Gratin

Yield 8 servings

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Delicata Squash and Sausage Gratin also has green bell pepper and cheese and this is a delicious easy casserole.

Ingredients

• 3 Delicata Squash, about 8 inches long each
• 3 T olive oil, divided
• 2 tsp. Italian Herb Blend, divided
• salt and fresh-ground black pepper to taste
• 19.5 oz. pkg. hot or mild Turkey Italian Sausage (see notes)
• 1 medium onion, chopped
• 1 large green bell pepper, chopped
• 2 cups grated Mozzarella

Instructions

1. Preheat oven to 400F/200C.
2. Wash Delicata squash if needed and cut off the ends in a piece about an inch wide.
3. Cut the squash in half lengthwise and use a sharp spoon to scrape out the seeds and discard. Cut the main part of the squash into pieces about 1 inch square and dice the end pieces into small pieces about 1/3 inch square. (The squash is not peeled before cutting it up; you eat it with the peel on.)
4. Put the larger squash pieces in a bowl and toss with 1 tablespoon olive oil, 1 teaspoon Italian Herb blend, and salt and fresh-ground black pepper to taste. Put squash pieces on a baking sheet (spray with olive oil or non-stick spray if you need it with your baking sheet.)
5. Roast squash about 25 minutes, or until it’s softened but not completely cooked.
6. While squash cooks, heat 1 tablespoon olive oil in a large non-stick frying pan over medium-high heat. Squeeze the sausage out of the casing and cook until it’s nicely browned, breaking apart with a turner (or potato masher) as it cooks. (Most turkey sausage will release some liquid; just cook until it’s evaporated and the sausage will start to brown.)
7. Remove the browned sausage to a bowl, add a little more olive oil, and cook the onion and green pepper over medium-high heat until it’s cooked and starting to slightly brown.
8. Add the other teaspoon of Italian Herb Blend and cook 1 minute more. Remove the onion-pepper mixture to the bowl with the sausage.
9. Add the rest of the oil (about 2 teaspoons) and add the smaller squash cubes. Saute over medium high heat until the squash is quite soft and starting to slightly brown, about 7-8 minutes. Add the sausage, onions, and peppers back into the pan and cook just until everything is heated through.
10. Remove the roasted squash cubes from the oven, leaving oven on. Spray a large glass or crockery casserole dish with olive oil or non-stick spray. (I used a dish that’s about 10 inches x 12 inches, but any size that’s close to that will work.)
11. Put the hot squash in the bottom of the casserole dish, topping it with the hot sausage/onions/peppers mixture. Sprinkle with grated cheese.
12. Bake uncovered about 20-25 minutes, or until the mixture is very hot and the cheese is completely melted and nicely browned. Serve hot.

Notes

I used my favorite Turkey Italian Sausage for this recipe. This can be kept in the fridge for several days and reheated in the microwave or in a pan on the stove. I’m guessing it freezes well, although I have ever had any leftovers to freeze when I made it!

Recipe created by Kalyn.  

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 174Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 25mgSodium: 274mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Find More Recipes Like This One:
Use Casserole Recipes for more tasty ideas like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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