Description
Sweet honeynut squash and savory white wine sauce create a comforting winter side dish.
Ingredients
Scale
For the veggies:
- 3 cups honeynut squash, seeded and peeled
- 2 cups cauliflower florets
- 1 large shallot, thinly sliced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the white wine sauce:
- 1.5–2 lb ground Italian sausage
- 1 cup dry white wine
- 2 tbsp fresh sage, finely chopped
- 3–4 cloves of garlic, minced
- Red pepper flakes, to taste
- Salt and pepper, to taste
- 2 cups heavy cream
- 1/2 cup grated parmesan
For the topping:
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella, grated
Instructions
- Preheat oven to 425.
- Grease the bottom of a 9×13″ baking dish, then toss all of the vegetables and seasonings together in the baking dish. Bake vegetables for 30 minutes.
- Meanwhile, make the sausage white wine sauce. Cook Italian sausage, breaking it up as you sauté. When it is no longer pink, drain as much of the grease off as you can.
- Pour in white wine and cook down for 3 minutes.
- Stir in sage, garlic, red pepper flakes, and salt and pepper and cook for 1 minute.
- Add heavy cream. Bring sauce to a boil, then reduce to a simmer for 2 minutes. Turn off heat and stir in parmesan. Set aside.
- When vegetables have roasted for 30 minutes, reduce oven temperature to 350.
- Pour the white wine sauce over the vegetables and gently stir to combine. Top with parmesan and mozzarella. Bake for 20 minutes, then broil for 3-5 minutes to brown the cheese.
- Garnish with fresh sage before serving.