Harvest Squash Casserole
Savory, simple, and customizable meal to include your whole harvest
Servings 6 People
Cost 20
Equipment
- 1 Deep Skillet
Ingredients
- 1 tbsp Olive Oil
- 1 lbs Bulk Italian Sausage
- 5 Sm Summer squash (zucchini, yellow) Cubed or sliced
- 2 Sticks Celery Chopped
- 16 Oz Baby Carrots or 4 regular
- 1/2 Onion
- 5 Cloves Garlic
- 1 Can Fire roasted tomatoes or jar of stewed
- 1/2 Cup Rice or barely
- 1 Cup Water
- 2 Tbsp Brown Sugar
- 1 tsp Sea Salt
- 1 tsp Basil
- 1/2 tsp Parsley
- 1/2 tsp Oregano
- 2 Cups Shreaded cheddar or monterey jack cheese
Instructions
- Cube or slice squash
- Mince onion, garlic, and carrots
- Heat olive oil over medium heat in skillet
- Cook sausage until browned
- Add onion, garlic, and carrots to skillet and cook for 2 minutes
- Add tomatoes, water, brown sugar, rice and spices and stir well
- Add squash and stir
- Cover and sautee for 25 minutes
- Remove lid and cover with cheese
- Let the cheese melt and serve!
