Sausage Butternut Casserole
on Aug 20, 2026
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If you’re looking for the ultimate cozy fall dinner, this Sausage Butternut Casserole is it. Tender roasted butternut squash, cauliflower, savory turkey sausage, lean ground turkey, fresh sage, and a creamy parmesan sauce come together in one comforting casserole that’s packed with flavor.
While this isn’t one of my lightest dinners, it’s absolutely worth making room for in your day. Every bite is rich, creamy, and full of fall flavors, making it the perfect dinner for cooler evenings or Sunday meal prep.
Why You’ll Love This Recipe
- High in protein
- Packed with vegetables
- Perfect for fall and winter
- Great for meal prep
- Family-friendly comfort food
- Makes delicious leftovers
Ingredients
- Butternut squash
- Cauliflower
- Shallot
- Olive oil
- Lean ground turkey
- Turkey breakfast sausage
- Chicken broth
- Heavy cream
- Plain non-fat Greek yogurt
- Fresh sage
- Red pepper flakes
- Italian seasoning
- Parmesan cheese
- Shredded mozzarella cheese
Macro Breakdown
Makes: 6 servings
Serving Size: 285g
544 cal
38.9p / 21.2c / 34.1f
Even though this casserole is a little richer than many of my recipes, it’s loaded with protein and vegetables, making it a satisfying dinner that’s easy to fit into your macros.
Meal Prep Tip
This casserole reheats beautifully, making it a great option for busy weeknights. Divide it into individual meal prep containers for quick lunches or dinners throughout the week. I actually think the flavors are even better the next day after everything has had time to meld together.
Tips for Success
- Roast the vegetables until they’re lightly caramelized before combining them with the meat mixture. This adds so much flavor.
- Let the casserole rest for 15–20 minutes after baking. This allows the sauce to thicken and absorb back into the casserole, making it much easier to serve.
- Fresh sage really makes this dish shine, but dried sage can work in a pinch if that’s what you have on hand.
- If you’d like a little extra heat, increase the red pepper flakes to taste.
Frequently Asked Questions
Can I use ground pork or chicken sausage instead?
Absolutely! Feel free to substitute your favorite breakfast sausage if that’s what you have available.
Can I freeze this casserole?
Yes! Let it cool completely, then freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make this ahead of time?
Yes. You can assemble the casserole up to a day in advance, refrigerate it, and bake when you’re ready. You may need to add a few extra minutes to the bake time if it’s going into the oven cold.
More Cozy High-Protein Dinners
If you enjoyed this recipe, be sure to check out these other comforting, high-protein meals on Stay Fit Mom:
- Beef Stroganoff
- The Best White Chicken Chili
- Cowboy Cornbread Casserole
- Beef Pot Roast
- Cajun Chicken & Sweet Potato Casserole
- Grandma Nino’s Spaghetti Sauce
- Ground Beef Stew
Whether you’re feeding a hungry family or meal prepping for the week, these dinners make it easy to enjoy comforting meals while still prioritizing protein.
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Sausage Butternut Casserole
Equipment
Ingredients
- 3 cups butternut squash, diced (500g)
- 12 oz cauliflower florets, diced
- 1 large shallot, sliced
- 1 teaspoon olive oil, or spray
- 1 pound lean ground turkey, 97/3
- 1 pound turkey breakfast sausage
- ½ cup chicken broth
- 1 cup heavy cream, LESS?
- 1 cup plain non-fat Greek yogurt, 227g
- 2 tablespoons fresh sage, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1 cup parmesan cheese, 112g. (LESS?)
- ½ cup shredded mozzarella cheese, 56g
Instructions
- Preheat the oven to 425°F.
- To a 9×13 casserole dish, add the butternut squash, cauliflower, and shallot. Drizzle with the olive oil (or use spray), season with salt and pepper, toss gently, and bake for 35 minutes.
- While the vegetables cook, heat a large skillet over medium-high heat and add the ground turkey and sausage (remove casings first). Cook until browned and no longer pink. Strain out any excess grease.
- Return the meat to medium-high heat and stir in the broth, heavy cream, Greek yogurt, sage, red pepper flakes, and Italian seasoning. Bring to a light simmer and cook for 3–5 minutes.
- Turn off the heat and stir in ½ cup of the parmesan cheese.
- Remove the vegetables from the oven and reduce the heat to 350°F. Pour the sausage mixture into the casserole dish and gently stir to combine with the vegetables.
- Top with the remaining parmesan and mozzarella.
- Bake for 30 minutes. Broil for an additional 3–5 minutes until the top is golden and crisp.
- Cover and let rest 15–20 minutes before serving to help absorb excess liquid.
