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Creamy Sausage, Kale, And Butternut Casserole {paleo, Whole 30}

Kale lovers and loathers can unite with this creamy, comforting casserole. Thanks to a velvety sauce made from pureed cauliflower, sautéed mushrooms, roasted squash, kale, and chicken sausage all get coated in a blanket of decadence, sans the guilt. This make-ahead, freezer-friendly, kid-friendly paleo+Whole 30 casserole can be adapted to please everyone's taste buds, too.

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Servings: 6

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

3 cups diced butternut squash

1 1/2 tablespoons coconut oil, divided

2 cups chicken stock

3 cups frozen cauliflower florets

1 sliced yellow onion

2 teaspoons garlic gloves

2 eggs 1/2 teaspoon greek seasoning salt like cavender's

2 cups sliced mushrooms

1 16 oz. bag frozen organic kale

2 12 oz. packs of sliced chicken sausage, preferably sweet italian or apple (be sure it's sugar free if you're on a whole 30)

1/3 cup pecan halves

Preparation

1Preheat the oven to 400.

2Roast butternut squash chunks with 1 tablespoon of coconut oil for 25-30 minutes or until tender. Then reduce the oven to 350.

3Meanwhile, bring 2 cups of chicken stock to a boil. Add in cauliflower, onion and garlic, reducing to a simmer until the veggies are fork-tender. Set the aside to cool.

4Melt the remaining 1/2 tablespoon coconut oil in a large skillet. Sauté mushrooms and kale for about 10 minutes. Toss in sausage slices and stir together.

5Pour cauliflower mixture into a food processor or blender with 2 eggs and Greek seasoning salt. Blend until smooth. If the mixture appears too thick, add a little more chicken stock, white wine, or water.

6Combine sausage+veggie mixture with cauliflower sauce in a large bowl. Pour into a greased 9X13 baking dish and bake for 25 minutes.

7Place pecans on top of the casserole and bake another 10 minutes to toast pecans.

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