November Harvest Casserole Recipe

Directions

Ingredients :

1 butternut squash, halved and seeded

2 sweet potatoes, halved lengthwise

2 ¾ cups water

¼ teaspoon salt

1 ½ cups whole grain couscous

5 links precooked apple chicken sausage, sliced into rounds

1 green bell pepper, diced

½ cup diced green onion

1 (12 ounce) package shredded mozzarella cheese

Methods :

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.

Step 2

Bake in the preheated oven until softened, about 30 minutes. Cool until easily handled, 5 to 10 minutes. Scoop flesh out of the skins; place in a 9×13-inch casserole dish.

Step 3

Bring water and salt to a boil in a small saucepan. Stir in couscous; simmer over medium-high heat until couscous is soft, about 5 minutes. Drain excess water.

Step 4

Stir couscous, sausage, green bell pepper, and green onion into the casserole dish. Sprinkle mozzarella cheese on top. Cover casserole dish tightly with aluminum foil.

Step 5

Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.