Savory Delicata Squash and Sausage Bake

Every fall, our garden gives us a bounty of delicata squash, and this recipe for Savory Delicata Squash and Sausage is one of my favorite ways to enjoy it.

Savory Delicata Squash and Sausage Bake

The combination of delicata squash and sausage makes for a hearty, nourishing dish that’s perfect for the season.

Delicata has such a lovely, nutty sweetness, but I’ll be the first to admit—it’s not always the easiest squash to grow. Squash vine borers love it just as much as we do! If you’ve struggled with them in your own garden, you’ll find plenty of tips in my post on combating squash vine borers without chemicals.

This casserole is hearty enough for dinner, cozy enough for breakfast, and the leftovers make a perfect lunch the next day. It’s a true homestead meal: seasonal, nourishing, and practical. And like so many of my recipes, it’s flexible: you can swap in what you have on hand and make it your own.

You can even prep this recipe ahead of time, up to several days in advance, and wait to bake it until you need it.  On a recent family trip to the lake, I appreciated the ease of popping this already-prepped casserole into the oven one morning for a delicious breakfast.

Ingredients

• Delicata squash – Grown in our garden every year, delicata is one of my favorite squashes to cook with. Its tender skin means no peeling required, and roasting brings out its natural sweetness. It’s the star of this Savory Delicata Squash and Sausage Bake.
• Avocado oil – My go-to for roasting and sautéing. Melted coconut oil is another good option.  I don’t recommend cooking with olive oil, and I explain why (along with my full recommendations for all three oils) in my Unprocessed Pantry Guide.
• Italian seasoning – A simple blend of herbs that adds depth and warmth. You can use your own dried herb mix if you prefer.
• Salt and freshly ground black pepper – The basics that bring everything together.
• Ground pork – We raise our own pork here on the homestead, and thanks to our amazing custom processor, it comes already seasoned with sage, salt, and pepper for that classic sausage flavor. Any seasoned sausage will work here, or you can start with plain ground pork and season it yourself with sage, salt, and pepper to taste.
• Onion – We usually use our homegrown onions, but frozen chopped onions are a huge time saver on busy days.
• Green peppers – My family loves Padrón peppers from the garden. They’re mostly mild, but every once in a while you’ll get a spicy one, which keeps things interesting! You can also use banana peppers, green bell peppers, or any mildly hot pepper you have on hand.
• Parmesan cheese – Adds a salty, nutty bite that balances the sweetness of the squash.
• Mozzarella cheese – I make my own mozzarella from our homegrown goat milk (you can find the recipe in my Home Dairy ebook). It melts beautifully and gives this casserole that irresistible cheesy top layer.

Instructions

1. Roast the squash – Preheat your oven to 400°F. Slice the delicata in half, scoop out the seeds (save them for roasted pepitas!), and dice into bite-sized cubes. Toss with oil, seasoning, salt, and pepper, then roast until just tender.
2. Cook the sausage – While the squash roasts, brown the seasoned ground pork (or sausage of your choice) in a cast iron skillet until crumbly and cooked through.
3. Sauté the veggies – Remove the sausage and add the onions and peppers to the same skillet. Sauté until tender and fragrant, seasoning lightly with salt and pepper.
4. Assemble the casserole – In a greased 9×13 dish, layer the roasted squash, then the sausage, then the sautéed onions and peppers. Sprinkle Parmesan over the top, followed by a generous layer of mozzarella.
5. Bake – Pop the dish into the oven at 400°F for about 20–25 minutes, until the cheese is melted, golden, and bubbly.
6. Serve – Enjoy hot from the oven with a slice of homemade sourdough bread.

NOTE: Even if you layer your ingredients in the “wrong” order, like I did in the photo grid above, it will still taste great!  I do prefer the squash layer on the bottom, as it makes the casserole easier to serve.  However, in the photos above, I was rushing to prep this recipe for our family trip to the lake, and I accidentally reversed the order of the squash, sausage, and peppers/onions.  My family still loved it.  So don’t panic if you mess up the order!  Just get all the ingredients into the dish, top with cheese, and it will be a success.

Serving Notes

This Savory Delicata Squash and Sausage Bake is a true all-day recipe. Serve it hot for breakfast with a fried egg on the side, enjoy it as a cozy dinner with a simple green salad, or pack up leftovers for a hearty lunch. It’s one of those dishes that tastes even better the next day.

Homestead Notes 

• Curious why I recommend avocado oil over olive oil? You’ll find my full explanation and recommendations in the Unprocessed Pantry Guide.
• Want to try making your own mozzarella? My Home Dairy ebook walks you through the process step by step.
• Struggling with squash vine borers in your garden? Check out my post on combating squash vine borers without chemicals for practical, non-toxic solutions.

Delicata Squash and Sausage Bake

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• Author: Kathleen | Roots & Boots
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6-8 servings 1x

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Description

Cozy and nourishing, this Savory Delicata Squash & Sausage Bake features garden-fresh squash, homestead pork, and melty mozzarella. Serve it hot for breakfast with a fried egg on the side, enjoy it as a cozy dinner with a simple green salad, or pack up leftovers for a hearty lunch. It’s a true all-day meal!

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Ingredients

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• 3 delicata squash, about 8 inches long each
•  2 tablespoons avocado oil, divided
•  2 teaspoons Italian seasoning, divided
•  salt and freshly ground black pepper, to taste
•  2 pounds ground pork, seasoned with sage, salt, and pepper
•  1 medium onion, chopped
•  1 large green bell pepper, chopped
• 1/2 cup Parmesan, shredded
• 1 1/2 cups mozzarella, grated

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Instructions

1. Prepare the squash: Preheat the oven to 400 degrees F.  Remove the ends, slice in half lengthwise, and remove the seeds.  Save the seeds to make Roasted Pepitas.  Dice the squash into about 1/2-inch cubes.  Toss squash with 1 tablespoon avocado oil and 1 teaspoon Italian seasoning.  Roast squash on a baking sheet until softened but not completely cooked.
2. Prepare the sausage: On the stovetop, heat a large cast iron skillet over medium-high heat.  Brown sausage until crumbly with no traces of pink.  If your sausage is plain (unseasoned), add 1 teaspoon dried sage and salt and pepper to taste.  Set aside.  If you roasted the squash first and added it to the casserole dish, you can remove the sausage directly to the dish and layer it over the squash.
3. Prepare the onions and peppers: Remove the sausage from the skillet and add the onions and peppers.  Add a bit of avocado oil if necessary.  Sauté until tender and season to taste with salt and pepper.
4. Prepare the casserole: Place the squash in the bottom of a 9×13 pan. Layer the sausage on top of the squash.  Sprinkle onions and peppers over the sausage, then top with 1/2 cup shredded Parmesan and 1.5 cups shredded mozzarella.
5. Bake at 400 degrees F for 20-25 minutes or until cheese is melted and bubbly.
6. Serve hot from the oven.  I recommend fresh sourdough bread to accompany this casserole.

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