Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°F. Lightly coat six 10 to 12-ounce individual casseroles with nonstick cooking spray.

    Advertisement
Instructions Checklist
  • In a 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 15 to 17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a large skillet cook sausage over medium-high heat, breaking up with the back of a wooden spoon until no longer pink. Transfer meat to a colander; drain well. Wipe out skillet with a paper towel.

Instructions Checklist
  • In the skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic; cook 2 minutes more. Stir in broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to boiling; reduce heat to medium and simmer until thickened, about 5 minutes. Stir in meat, peas and carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet.

Instructions Checklist
Instructions Checklist
  • Bake, uncovered, for 15 to 20 minutes or until top is lightly browned. If desired, top with shaved Parmesan and sliced green onion. Makes 6 servings.

Nutrition Facts

372 calories; 20 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 51 mg cholesterol; 1146 mg sodium. 1223 mg potassium; 35 g carbohydrates; 7 g fiber; 9 g sugar; 19 g protein; 0 g trans fatty acid; 22157 IU vitamin a; 51 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 85 mcg folate; 1 mcg vitamin b12; 192 mg calcium; 4 mg iron;

Reviews