Serious Eats: Recipes

Meat Lite: Butternut Squash and Sausage Bake

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book the two coauthored, Almost Meatless, due out in spring 2009.

As the weather cools, my appetite veers in the direction of hearty comfort food. But that doesn't mean I throw away my Almost Meatless ways. This recipe celebrates one of my favorite fall ingredients, butternut squash. The vegetable's sweetness is complemented with just a little sausage and smoky mozzarella. The casserole emerges from the oven with a crisp top and tender interior. It's so flavorful and satisfying no one will care that each serving has less than an ounce of meat.

To make this an altogether meatless entree, omit the sausage and substitute vegetable stock or water for the chicken stock. (I tested it both ways and the veggie version isn't quite the same, but it's still very good.)

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