November Harvest Casserole

This November harvest casserole with butternut squash and sweet potatoes is perfect for Thanksgiving. Omit chicken sausage for vegetarians.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 309 Calories

Ingredients

• 1 green bell pepper, diced
• 1 butternut squash, halved and seeded
• 1 (12 ounce) package shredded mozzarella cheese
• 5 links precooked apple chicken sausage, sliced into rounds
• 2 sweet potatoes, halved lengthwise
• 0.25 teaspoon salt
• 2.75 cups water
• 0.5 cup diced green onion
• 1.5 cups whole grain couscous

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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 5

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.