5 from 1 vote
chicken sausage bake
Chicken Sausage Bake with Butternut Squash and Apples {GF, DF}
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A chicken sausage bake similar to a gratin but made both gluten-free and dairy-free. A comforting and hearty bake with a nice added crunch from some gluten-free panko sprinkled on top.

Course: Dinner
Cuisine: American, dairy-free, gluten free, Healthy
Servings: 4
Calories: 462 kcal
Author: Vicky Berman
Ingredients
  • 5 cups diced butternut squash
  • 1 teaspoon salt
  • 3 teaspoon fresh chopped rosemary divided
  • 2 tablespoons and 1 teaspoon extra virgin olive oil divided
  • 2 green apples peeled and chopped (about 1 cup)
  • 1 pound raw gluten-free dairy-free chicken sausage casings removed
  • 1 onion diced (about 1 1/4 cup)
  • 3 cloves garlic minced
  • 1/2 cup gluten-free panko
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine squash, 1 teaspoon salt, 1 teaspoon rosemary, 1 tablespoon olive oil. Toss to coat. Bake for 25-30 minutes on a parchment lined baking sheet in a single layer.
  3. Heat pan over medium heat and add 1 tablespoon olive oil. Add chicken sausage and cook, using spatula to break up the sausages into smaller pieces. Cook until cooked through and remove from pan.
  4. In same pan add 1 teaspoon olive oil and cook onion until translucent, add apple and garlic and continue to cook 5-10 minutes.
  5. Add chicken back to the pan, add 2 teaspoons fresh rosemary and mix.
  6. Add cooked squash and mix.
  7. Pour into baking pan and sprinkle with 1/2 cup panko. Bake for 20 minutes (broiling for the last few minutes if you would like to top to get a bit crunchy and browned)