 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant cubed | 7/8 | large | Yellow squash, sliced | 7/8 | large | zucchini, sliced | 1/2 | cup | tomato paste | 1 | large whole (3" dia) | Roma Tomatoes, red, ripe, raw, November thru May average | 1/2 | large | Onion, chopped | 1 1/8 | small | Red bell pepper | 2 7/8 | clove | garlic minced | 1/4 | teaspoon | rosemary, dried | 1/4 | teaspoon | thyme, dry, ground | 3 3/4 | dash | black pepper | 1/2 | tablespoon | salt | 3/4 | tablespoon | oregano | 3/4 | tablespoon | basil | 3 1/2 | links 3 oz | italian sausage | | | squash, winter | 1 1/2 | tablespoons | olive oil | 1 1/2 | packages (5 oz) | Cheese, parmesan, shredded |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 375. Peel and cube butternut squash, coat in oil, and place in a casserole dish with peeled garlic cloves. Begin baking butternut squash while prepping other ingredients. | | 2 | Cube eggplant, lightly salt and place in colander to sweat. Slice yellow squash and zucchini and put aside. | | 3 | Slice sausage links lengthwise and remove meat from casing. Crumble into pan over medium heat and brown. Strain grease and reserve 1/2 cup for later. | | 4 | Chop onion and red bell pepper and brown in same pan as sausage. Add as much of the reserved liquid as necessary to prevent sticking until onions are translucent. Remove to bowl with sausage. | | 5 | Remove butternut squash from oven. Take garlic cloves and crush them into paste. | | 6 | Add remaining olive oil to pan and begin to cook off yellow squash, zucchini, and eggplant. When eggplant begins to turn to mush, add chopped roma tomatoes, tomato paste, butternut squash, garlic paste and seasonings. | | 7 | In large casserole dish, in alternating layers approximately 1 inch apiece, layer sausage, onion and pepper mixture with eggplant and squash mixture. Topping each layer with parmesan cheese. | | 8 | Put completed casserole in 375 degree oven for 40 minutes or until cheese begins to brown. |
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