How to grill up Sausage Squash Casserole

Gonna Smoke Me a Fatted Brisket: A BBQ Pitboys.com Recipe

Kind: captionsLanguage: en♫ Gonna smoke me a fatted brisket♫ I got my barbecue shoes on♫ Gonna smoke me a fatted brisket♫ I got my barbecue shoes on♫ I got my natural case♫ And got the hogs on the run(country rockabilly music)

Welcome to bbqpitboys.com, where today we're going to do a vegetarian favorite that's sure to please even the pickiest of eaters. Say hello to our Sausage-Crusted Squash Casserole! It's real easy to make and is perfect for those looking for a delicious and satisfying meal without the meat.

We've just picked some fresh garden zucchini here, and we've also got some yellow squash. If you never had squash before, you've gotta check this out, all right. We're just washing up the zucchini and yellow squash now. It's best to use a combination of both, but either or will do on this classic squash casserole.

Now, the first thing you want to do is cut up the squash into bite-sized pieces. Right? You probably know how to do that, but if you're a newbie and never seen it done before, this is how ya do it. (laughing) Man, all right. This is gonna be some good eatin' at the pit.

If these veggies kind of bother you, you just turn the other way. Now, there's nothing like fresh squash picked out of the garden; this comes from a cousin and he dropped off about 40 pounds of squash from the farm. (chuckling) Oh man, yeah, this is one thing about eating good in the summer, right? Some good summer squash.

All right, like I said, it's real easy to do. You just get down and get these squash down to bite-sized pieces, just like that. Now, let's put this together. We've got a full 9 x 12 x 3 inch deep pan, and it's about four pounds of squash. To this we're adding one pint of sour cream.

And here we've got some mayonnaise, all right, and we're going to add about one cup of mayo. I told you this was gonna be easy to do. Oh man, the vegetarians are getting hungry, I know. Here we're adding about 1/2 pound of Parmesan cheese. And you wanna use fresh Parmesan, not that pre-shredded stuff.

And here's a great tip: make sure to grate your own Parmesan instead of using pre-shredded it from the store. Freshly grated Parmesan is so much better and will add way more flavor to your dish. Now we're just going to mix all these ingredients together until they're nice and combined.

Now that our casserole mixture is ready, let's talk about the sausage topping. We're using a classic pork sausage for this recipe, but feel free to use whatever type of sausage you like best. Just make sure it's nice and crumbled up so it distributes evenly throughout the dish.

Here's how we're going to assemble our casserole: we'll take that sausage mixture and sprinkle it evenly over the top of our squash casserole. Then, we'll add some Ritz crackers on top for an extra crunchy topping. And finally, we'll drizzle a bit of olive oil over everything to bring all the flavors together.

Now, let's talk about how to cook this bad boy in the oven. We're going to preheat our oven to 375 degrees Fahrenheit and cover the top with aluminum foil. This will help cook the squash, bringing it up to simmer, and keep everything nice and moist.

We'll place the casserole in the oven for about 45 minutes, or until the squash is tender and the sausage is cooked through. Then, we'll remove the foil and let the casserole cool for a few minutes before serving. This is where the magic happens, folks!

As soon as you take that first bite, you'll know why this Sausage-Crusted Squash Casserole is one of our favorite vegetarian recipes. The combination of tender squash, savory sausage, and crunchy Ritz crackers is absolute perfection. And the best part? It's so easy to make! So go ahead, give it a try, and let us know what you think.

The chickens are gonna love this one... (mellow rock band music)(sharp tapping) Now as always of course, we do apologize for eating in front of you like this. But we call this Pit Master privilege. And vegetarians, eat your heart out, oh!