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I realized that the last time I had people over for brunch was in March, and it hasn’t occurred to me to do it again until recently. It’s like summertime is made for being served brunch on a restaurant patio. (By the way, there’s a super cute breakfast place on the South Shore called Péché Matinal. It’s on St-Charles Street in Old Longueuil. Just sayin’…)

I wanted to start making breakfast at home, maybe because I was ending my days around 8 p.m. and lying on the couch to soothe my aching back (I say that with a smile, and not as a complaint).

Anyway, here’s a sausage and squash casserole recipe that you’re guaranteed to love. 

  • ServesServes 4
  • Prep time15 min
  • Cook time30-50 min
  • Timeout-
  • FreezingNe se congèle pas.

Capsule vidéo


  • 2 cups butternut squash, diced
  • 2 cups baby potatoes, halved
  • 1 cup yellow onion, diced
  • Dash of olive oil
  • Fleur de sel and pepper, to taste
  • 2 cups local cheese of your choosing, grated
For the sausage
  • Dash of olive oil
  • 6 Italian sausages, casings removed
  • 1/4 to 1/2 cup 15% or 35% cream, to taste
  • 2 tablespoons store-brought or homemade pesto


  1. Preheat the oven to 400˚F.
  2. In a large oven-safe dish, combine the squash, potatoes, onion, oil, fleur de sel, and pepper. Bake for 30–40 minutes or until the vegetables are tender.
  3. Meanwhile, heat a dash of olive oil in a pan and sear the sausage until nicely browned.
  4. Add the cream and pesto, mix well, and pour over the vegetables.
  5. Cover with cheese and bake until golden brown.
Recipe published on August 19, 2018