Description
Say hello to sweater weather’s best friend! This golden-baked casserole layers roasted butternut squash, tart apples, maple-kissed sausage, and crispy stuffing into a dish that’s as satisfying as it is soul-warming. It’s big enough to feed a crowd, easy enough for weeknights, and magical as leftovers. Inspired by Friendsgivings past and Grandma wisdom, it’s a recipe rooted in laughter, flexibility, and full-bellied joy.
Ingredients
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6 lbs butternut squash, peeled & cubed
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6 tart apples (like Granny Smith), peeled & cubed
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Olive oil, salt & pepper
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12 slices thick-cut bacon, chopped
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2 lbs maple pork sausage
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1 cup each diced onion, celery & carrot
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12 cups seasoned stuffing cubes
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4 cups crushed multigrain crackers
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2 cans (12 oz each) evaporated milk
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2 cans cream of celery soup
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2 cups cooked rice
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2 cups sour cream
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12 eggs, beaten
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1 cup butter, cubed (for topping)
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Spices: 2 tsp garlic powder, 1 tsp each sage, thyme, black pepper, ½ tsp cayenne
Instructions
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Roast squash + apples with oil, salt & pepper at 375°F for 25–30 mins.
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Cook bacon until crisp. Sauté sausage in same pan. Add onions, celery, carrots; cook until tender.
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Combine all roasted + cooked ingredients in a huge bowl with 8 cups stuffing, crushed crackers & bacon.
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Whisk milk, soup, eggs, sour cream, rice & spices. Fold into stuffing mix gently.
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Assemble into 2 greased 9×13 pans. Top with 2 cups extra stuffing & butter cubes each.
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Bake covered for 40 mins. Uncover & bake 15–20 mins more until golden. Let rest 10 mins.
Notes
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Use chicken sausage for a lighter touch
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Make it vegetarian with lentils + mushrooms
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Add black beans, corn & pepper jack for a Southwest spin
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No cream soup? Use 1 cup sour cream + 1 cup broth per can
Nutrition
- Calories: 430 Cal
- Fat: 26g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 17g