Chicken Sausage Harvest Casserole
by Robyn SchmidtThis delicious fall recipe is adapted from one o our favorite food bloggers, Paleo Running Momma. We tweaked a few ingredients to lower the sugar and increase the fiber, but it is still easy and filling!
Chicken Sausage Harvest Casserole
Rated 5.0 stars by 1 users
Category
Main
Servings
12
Prep Time
20 minutes
Cook Time
1 hour
This dish is easy, filling and has all the flavors of fall!
Author:Robyn Schmidt
Ingredients
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1 12 ounce bag shredded brussels sprouts
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½ large onion, sliced
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1 honeycrisp apple, diced
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1.5 packages applegate farms chicken sausage (mild italian or apple works well), cut into ¼ in slices (6 large links)
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12 ounce bag frozen cauliflower rice
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2 delicata squash, halved, seeds craped and cut into moons
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1 bulb fennel, sliced
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4 cloves garlic, crushed
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½ cup pecan halves, coarsely chopped
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1 tsp dried thyme
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1 tsp dried rosemary
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1 tsp dried sage
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salt and pepper to taste
Directions
Preheat an oven to 350F and line two sheet pans with parchment paper. Toss squash with EVOO and salt and pepper and add to one pan. Roast 40 min, flipping halfway through. Once done, add to a large mixing bowl.
Meanwhile, toss brussels with EVOO and roast for 20 min on a separate sheetpan. Shake halfway through and ensure they don’t over brown. Add to mixing bowl.
In a skillet over medium high heat with 1 tbsp EVOO. Saute onion and fennel until golden brown (about 10 min). Add sausage and cook unti lbrown. Add apple, sage, thyme and rosemary and cook 4-5 more min until softened. Add all to mixing bowl.
Add another tbsp of oil to the skillet and cook cauliflower rice until warm. A splash of chicken stock and salt and pepper can add flavor, if desired.
Add cauli rice to the bowl and mix all ingredients plus nuts until combined.
Add to a sprayed 9 x 13 in casserole dish and cook 10-12 min until brown on top. Serve as a hearty main dish. Compliant in ADAPT or as a Thanksgiving dish.