This weeknight casserole is cheesy and satisfying like lasagna–your family will be so impressed!–but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.
| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium red onion
- 1 pound spicy Italian sausage, casings removed
- 10 ounces frozen diced butternut squash (about 1 1/2 cups)
- One 15-ounce can crushed tomatoes
- Kosher salt and freshly ground black pepper
- One 16-ounce tube ready-made polenta
- 1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish
- 5 ounces fontina cheese, thinly sliced (1 1/4 cups)
- 1 ounce grated Parmesan (about 1/4 cup)
- 5 ounces baby spinach (about 6 cups)
- 2 teaspoons balsamic vinegar
Instructions
- Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
- Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
- Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
- Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
- When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
- Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1202 |
| Total Fat | 66 g |
| Saturated Fat | 26 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 41 g |
| Cholesterol | 148 mg |
| Sodium | 1509 mg |
Reviews
One of the best things you will put in your mouth!
Delicious! Such a different combo of flavors. Loved it!
Quick and easy, I like the polenta in it and taste the squash. I used regular onions and strained tomatoes. Mild sausage for the kiddos, but added red pepper flakes upon serving to bring back the heat.
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I switched the squash chunks for spirals and used hot Italian sausage. it came out really good! The family loved it
Swap out the canned tomatoes for a jar of flavorful pasta sauce, and serve with red pepper flakes and shredded Romano on the side. It also helps if you cook the onion, sausage, squash, and pasta sauce for a good 20 minutes the day before, then refrigerate and let the flavors come together. The next day this dish assembles quickly for a fast dinner.
This tasted terrible. The polenta doesn’t belong in the dish and the squash was just lost.