Sausage-Apple-Butternut Squash Casserole

Inspired by "The Joy of Cooking" Sausage, Sweet Potato and Fruit Casserole (1975 printing)

Preheat oven to 350 deg F

Crumble and brown 1 lb breakfast sausage (I used Gimme Lean substitute, browned 2T canola oil). Stir in minced onion or shallot (1 small) until soft and fragrant. Take off heat and add diced tart apples (2 med). Add additional sage, thyme (dried is fine, about 1-2 t each), salt, pepper and about 2T of maple syrup.

Prepare 9x13 baking dish with cooking spray, oil or butter.

Halve, scoop out seeds, peel a butternut squash and cut portion above the seed cavity into thin slices. (Diced and reserve the rest of the squash for other use - I tossed with a little olive oil and roasted for 20-25 min at 425 after the casserole came out of the oven to puree for soup with cashew-cream. You can toss the seeds, washed and dried, with oil in a cake pan and toast at the same time, about 5-10 min).

Layer half the slices in the bottom of the dish. Spread the sausage mixture on top. Layer the remaining slices on top. Lightly coat with cooking spray, sprinkle with a little more fresh ground pepper and coarse salt, cover tightly with foil and bake for 35 minutes. Remove foil and contuine baking for another 10 mins then turn oven to broil for the last 5 minutes to get a little brown and carmelized on top.

Served over collard greens (spinach or chard would also work well) chopped into thin ribbon and sauteéd with butter, minced shallot and dried thyme.