Martha Stewart Sausage Casserole With Cheesy Rice and Squash

Martha Stewart Sausage Casserole With Cheesy Rice and Squash puts an easy spin on stuffed squash, all layered in one skillet. Roasted delicata, Italian sausage, fire roasted tomatoes, and bubbling mozzarella make this a cozy fall family dinner.

Serve it from the skillet with crusty bread and a green salad on the side. Brown the low-moisture mozzarella under the broiler for the last 2 minutes so you get those crispy golden cheese edges.

Martha Stewart Sausage Casserole With Cheesy Rice and Squash

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

525

kcal

Golden-edged delicata rings folded into a bubbly skillet of sausage, rice, and smoky tomatoes, pulled together under a stretchy, crisp-topped mozzarella layer.

Ingredients

• 2 delicata squash (2 pounds total), halved crosswise, seeded, and cut into 1/2-inch-thick rounds
  

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
  

• Kosher salt and freshly ground pepper
  

• 8 ounces sweet Italian sausage, removed from casing, crumbled (1 cup)
  

• 1 medium onion, chopped (2 cups)
  

• 1 red or orange bell pepper, chopped (1 1/2 cups)
  

• 1 1/2 teaspoons dried Italian seasoning
  

• 1/2 teaspoon red pepper flakes
  

• 1 14 1/2 ounce can fire roasted, diced tomatoes
  

• 3 cups cooked white rice
  

• 12 ounces low-moisture mozzarella, such as Polly-O, cut into small cubes (2 cups)
  

Directions

• Roast the squash: Preheat oven to 400˚F. On a rimmed baking sheet, lightly drizzle squash with oil and season; spread into a single layer. Roast, flipping once, until tender and wrinkling at the edges, 40 to 45 minutes.
• Cook the sausage and vegetables: Meanwhile, heat oil in a large ovenproof skillet, such as cast iron, over medium. Add sausage, onion, bell pepper, and 3/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and sausage is cooked through, 6 to 8 minutes.
• Season and add rice: Add Italian seasoning and pepper flakes; cook 1 minute. Stir in tomatoes and rice and continue cooking until heated through, about 2 minutes more.
• Layer with squash and cheese: Remove from heat, gently fold in half of the squash and about 2/3 of the cheese. Top with remaining squash and cheese.
• Bake until golden: Reduce oven to 350˚. Bake, uncovered, until cheese is melted and golden in a few places, 15 to 20 minutes. Let cool slightly, about 5 minutes, before serving.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different squash instead of delicata?

Acorn or carnival squash both work well here. Cut them into 1/2-inch-thick wedges instead of rings since their skin is thicker, and add 5 to 10 minutes to the roasting time so the edges still get golden brown. Butternut works too, but you will need to peel it first.

How long does this casserole keep in the fridge?

Store leftovers in an airtight container for up to 4 days. The rice soaks up the tomato juices overnight, so splash in a little broth before reheating at 350°F for about 12 minutes. It also freezes well for up to 3 months without the fresh squash rounds on top.

Can I prep this casserole ahead of time?

Roast the squash and cook the sausage mixture up to a day in advance, then store them separately in the fridge. When ready, fold everything together in the skillet, add the cheese, and bake at 350°F for 20 to 25 minutes since the filling starts cold.

What can I use if I do not have a cast iron skillet?

Any oven-safe skillet works, or transfer the mixture to a 2 1/2 to 3 quart baking dish before adding the squash and cheese on top. A 9x13 dish spreads the layer thinner, which actually gives you more crispy cheese surface area.

Why is the mozzarella not browning on top?

Switch to low-moisture mozzarella, like Polly-O, because it browns better than fresh mozzarella since it has less water. For a quick fix, slide the casserole under the broiler for 2 to 3 minutes and watch it the entire time so the cheese crisps without burning.