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Sausage and Pumpkin Casserole Recipe

Baked Goods & Desserts, Main Dishes

Sausage and Pumpkin Casserole is the fall dinner that surprises people who have never thought to put pumpkin in something savory — diced sugar pumpkin roasted to tenderness alongside breakfast sausage and onion, all folded into a cheesy egg custard with a golden biscuit topping that bakes up tender and rich. This is the casserole that turns a seasonal ingredient into something people look forward to every year.

Prep Time
10 min
Cook Time
60 min
Servings
12
Jump to Recipe

Ingredients

1 medium sugar pumpkin, peeled, seeded and diced
2 tbsp olive oil
2 tsp kosher salt
1 tsp ground black pepper
1 lb breakfast sausage
1 large yellow onion, chopped
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
6 large eggs
1 cup whole milk, divided
1 (6 oz) pkg Pioneer® Buttermilk Biscuit & Baking Mix
3 tbsp unsalted butter, melted, divided

This Sausage and Pumpkin Casserole uses Pioneer Buttermilk Biscuit and Baking Mix for the golden, tender topping that caps this savory fall casserole and gives every scoop the perfect balance of hearty, cheesy filling and biscuit crust.

Instructions

  1. Roast the Pumpkin

    Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Toss pumpkin with olive oil, salt and pepper and place onto a prepared baking sheet. Roast pumpkin until fork-tender, about 15-20 minutes.

  2. Cook Sausage and Onion

    Meanwhile, cook sausage in a large skillet over medium-high heat breaking into pieces until completely browned, about 5-8 minutes. Remove from pan and add onion, cooking until soft and translucent, about 4 minutes.

  3. Whisk the Egg Mixture

    Whisk together eggs and 1/2 cup of milk in a large bowl. Set aside.

  4. Make and Cut the Biscuits

    Mix together Pioneer Buttermilk Biscuit & Baking Mix, remaining milk and 2 tablespoons of butter in a medium bowl until a dough forms. On a lightly floured surface, fold dough in half 3 to 4 times and pat into a 1/2-inch-thick disc. Cut out biscuits with a 2-inch round cutter.

  5. Assemble and Bake

    Lightly grease a 9×13 baking dish with cooking spray. Transfer pumpkin, sausage and onion to the prepared dish in an even layer. Top with cheddar cheese. Pour egg mixture evenly over top. Place biscuits evenly on top of the fillings and brush with remaining butter. Bake until eggs are completely set and biscuits are golden-brown about 35-40 minutes. Serve warm. Tip: Cover with foil to prevent over-browning, if necessary. Tip: If you cannot find sugar pumpkin, use butternut squash as a substitution.

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