For the Roasted Vegetables
3 cups butternut squash, cubed
2 cups cauliflower florets
1 large shallot, thinly sliced (about ⅓ cup)
2 tbsp olive oil
1 tsp Italian seasoning
Salt and black pepper, to taste
For the Sausage & Wine Cream Sauce
1.5–2 lbs ground sweet Italian sausage
1 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
2 tbsp fresh sage, finely chopped
3–4 cloves garlic, minced
Red pepper flakes, to taste
Salt and black pepper, to taste
2 cups heavy cream
1/2 cup Parmesan cheese, freshly grated
For the Topping
1/2 cup Parmesan cheese, freshly grated
1/2 cup mozzarella cheese, shredded
Instructions
Roast the Veggies: Preheat your oven to 425°. Lightly grease a 9×13-inch baking dish. Add the butternut squash, cauliflower, and sliced shallot directly to the dish. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper, and toss to coat evenly. Bake for 30 minutes.
Brown the Sausage: While the vegetables roast, heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until fully browned and no longer pink. Drain off excess grease.
Build the Cream Sauce: Pour the white wine into the skillet with the sausage and let it simmer for 3 minutes to reduce. Stir in the garlic, fresh sage, red pepper flakes, salt, and pepper; cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle boil. Reduce heat and simmer for 2 minutes. Remove from heat and stir in ½ cup of grated Parmesan until melted.
Combine & Lower Heat: Remove the roasted vegetables from the oven and lower the oven temperature to 350°F. Pour the sausage cream sauce evenly over the roasted vegetables, gently stirring to combine.
Bake & Broil: Evenly top the casserole with the remaining ½ cup Parmesan and ½ cup mozzarella. Bake at 350°F for 20 minutes until bubbling. Switch the oven to broil for 2-3 minutes to golden-brown the cheese top.
Rest & Serve: Let the casserole rest for 10 minutes before serving to allow the sauce to set.
