Butternut Squash & Sausage Stuffing Casserole | PALEO, Whole30

Friends,

I am mid- @Whole30Recipes takeover on Instagram for the week.  And I am just sooo overwhelmed/inspired/grateful... too many really big feelings for a word.

It has been SO much fun connecting with all of you.  My fingers are tired from typing to you all, but my heart is so incredibly full.  You all have inspired me and given me a reason!

It's been nearly 5 years here on the ol' blog and all along I've never really known who I was talking to.  My mom, my fiancé, my family members, a few coworkers, those of you who send me emails and reach out...  Of course there have been many of you who have been with me from the beginning.  And in my mind, as I have written each post, I have taken turns writing to one of you.  So know that I love ya!

But now- I feel like I have seriously "found my people".  As cliché as that sounds...  I just feel so much more confident in what I'm posting and sharing because I know that you guys get it, and we're on the same page. 

I want to be healthy.  Of course I do.  I want to maintain my healthy weight, not look bloated in my wedding dress, have a healthy body so that I can hopefully have healthy babies someday soon, and maybe even be a "fit mom"- ha!  

But to be 1000% honest, I just don't have 10 hours a day to dedicate to it.  I work full time, I stress over cases at work, I have a busy schedule.  So many of us do.  Whether it's working in an office or at a school or from home, or raising little people all day long.  There's not a whole lots of hours in the day that I want to dedicate to slaving in the kitchen.

And I don't want to go to the grocery store every dang day in search of random ingredients.

I want that balance- simple, easy, delicious.  And that's why I'm here!  Because I know that you guys do too.  So I hope that you find that here!  And if something feels complicated or hard for you, let me know.  Let's chat about it and find ways to make "healthy" less overwhelming and more just a part of the day.  Substitute ingredients, find shortcuts, share with everyone else so we can all learn too!

Okay, onto the stuffing.  I should have posted this recipe like a week ago, haha.  Here we go...

It's savory, it's so super filling.  I serve it as a holiday side, as a non-holiday side, as a main dish, as breakfast with a fried egg on top.  This dish has so many delicious flavors, and it's just everything.  I hope you enjoy it as much as I do!  Let me know if you have questions!

Ingredients:

• 1 large butternut squash, peeled & cut into 1" cubes
• 1 to 2 Tbsp olive or avocado oil for roasting
• pinch of sea salt
• 1 Tbsp ghee
• 1/2 medium onion, chopped
• 1 lb pork sausage (check ingredients for Whole30, I like the one from ButcherBox)
• 1 apple, chopped
• 1 cup steamed chestnuts, chopped
• 1 to 2 cups kale, chopped
• salt & pepper, to taste
• 2 tsp minced garlic
• 1 Tbsp dried herb blend
• 2 eggs, whisked

Directions:

1. Preheat the oven to 425ºF.  Line a baking sheet with parchment paper.  Toss the butternut squash cubes with the olive or avocado oil and salt, and spread out in a single layer on the lined sheet.  
2. Roast for 30 to 40 minutes, stirring once halfway through.
3. Heat the ghee in a large skillet over medium to medium high heat.  Add the onion and cook for about 3 to 5 minutes, until soft.
4. Add the ground sausage, breaking up and cooking until browned.
5. Add the chopped apple, chestnuts, and kale, and cook for a couple of minutes to soften.  Add the salt, pepper, garlic, and herbs.  Continue cooking for a couple of minutes, allowing the flavors to combine.
6. Add the roasted butternut squash to the sausage mixture and stir to combine.  Transfer the entire mixture to a baking dish (or leave it in the skillet if ovenproof).  Pour the whisked eggs over top, and lightly mix.
7. Lower the heat to 375ºF.  Bake for 30 minutes or until browned on top and eggs are set.
8. Serve hot!

*Notes:

• Feel free to add celery, dried cranberries, or whatever else you enjoy in your stuffing!  (My family likes chopped black olives- is that an Italian thing!?)
• If you don't add the eggs, you can reduce the final baking time.