Chicken, Turkey Sausage & Butternut Squash Casserole

Chicken, Turkey Sausage & Butternut Squash Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 382.1
  • Total Fat: 17.2 g
  • Cholesterol: 103.4 mg
  • Sodium: 893.3 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 39.1 g

View full nutritional breakdown of Chicken, Turkey Sausage & Butternut Squash Casserole calories by ingredient
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Number of Servings: 4


    2 chicken breasts (about 6 oz each)
    6 oz turkey sausage
    3 cups homemade chicken stock
    1 1/2 cups frozen brussels spouts
    1 fuji apple, peeled and diced
    1 butternut squash & 1/4 medium red onion, diced
    1 tablespoon of rosemary, thyme & oregano (fresh or dried)
    1/4 cup chopped raw pecans & salt and pepper to taste
    1 cup water & splash of extra virgin olive oil
    1/2 cup cheddar cheese (optional)



Preheat oven to 350*F. Place butternut squash on a baking sheet and bake whole for 30 minutes. Then peel, half and take out the seeds. Cut squash into about 1 inch cubes. Turn up the oven to 400*F. Place broth, water and spices in a saucepan over med-high heat. When the broth begins to boil, turn down the heat to low. In a large skillet, splash a little olive oil and brown the chicken and turkey sausage until cooked through. Remove from skillet and slice both into 1 inch cubes. Add a little more olive oil to the skillet and brown the brussels sprouts for about 5 minutes. Stirring occasionally. Add apple and garlic to the sprouts and cook for another 3-5 minutes. Add broth mixture, squash, chicken and turkey sausage to the skillet and cook for about 5 minutes on medium heat. Spray a 9X13 baking dish with olive oil cooking spray and pour in casserole mixture. Bake for 15 minutes at 400*F. Remove, stir in chopped pecans and bake an additional 15 minutes. Remove, add cheese on top and bake for another 5 minutes. Once done, let sit for 5 minutes before serving to thicken. Serves 4-6.


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