November Harvest Casserole
Description
This November harvest casserole with butternut squash and sweet potatoes is perfect for Thanksgiving. Omit chicken sausage for vegetarians.
Ingredients
•
1 butternut squash, halved and seeded
•
2 sweet potatoes, halved lengthwise
•
2 3/4 cups water
•
1/4 teaspoon salt
•
1 1/2 cups whole grain couscous
•
5 links precooked apple chicken sausage, sliced into rounds
•
1 green bell pepper, diced
•
1/2 cup diced green onion
•
1 (12 ounce) package shredded mozzarella cheese
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
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 9x13-inch casserole dish.
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.
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.
5
Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.