- 1 butternut squash, halved and seeded
- 2 sweet potatoes, halved lengthwise
- 2 3/4 cups water
- 1/4 teaspoon salt
- 1 1/2 cups whole grain couscous
- 5 links precooked apple chicken sausage, sliced into rounds
- 1 green bell pepper, diced
- 1/2 cup diced green onion
- 1 (12 ounce) package shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C). Place butternut squash and sweet potatoes cut-side down on the baking sheet.
- 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.
- 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.
- 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.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
04/03/2018
recipepes.com
November Harvest Casserole, recipe
PT15M
PT1H
5
455 calories
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