Pumpkin and Sausage Casserole Recipe

Name: Pumpkin and Sausage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb pumpkin; 1 lb bulk sausage; 4 oz heavy cream; 2 cup shredded cheddar cheese; 1/2 tsp salt; 2 tbsp double acting baking powder; 1 cup almond flour; 1/3 cup honey; 1 cup shredded fontina cheese; 6 large eggs

Servings: persons

2 1/2 lb pumpkin
1 lb bulk sausage
4 oz heavy cream
2 cup shredded cheddar cheese
1/2 tsp salt
2 tbsp double acting baking powder
1 cup almond flour
1/3 cup honey
1 cup shredded fontina cheese
6 large eggs

1
Preheat oven 400 Fahrenheit
2
Split pumpkin in half.
3
Remove seeds.
4
Bake in oven for an hour.
5
Scoop out the meat of the pumpkin.
6
Brown the sausage.
7
Set aside.
8
With a mixer or a strong arm mix the cheddar cheese, honey, pumpkin, eggs, salt, heavy cream, almond flour, and baking powder.
9
Fold in the sausage.
10
Spray a baking dish with nonstick spray.
11
Top with shredded fontina cheese.
12
Bake in oven for 40 minutes
13
Let sit 7 minutes.
14
Serve hope you enjoy!

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 lb pumpkin, 1 lb bulk sausage, 4 oz heavy cream, 2 cup shredded cheddar cheese, and more.

Yes, Pumpkin and Sausage Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin and Sausage Casserole

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