Sausage and Butternut Squash Casserole

Ingredients:

• 450g butternut squash, peeled, seeded and cut into 5cm cubes.
• 450 g raw spicy Italian sausage without casing
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons maple syrup
• 1/3 cup panko breadcrumbs
• 1 teaspoon fresh thyme leaves

Preparation:

1. Preheat oven to 220°C.
2. Place the pumpkin and sausage in a large baking dish. Add the oil and 1/2 teaspoon each of salt and black pepper and toss to combine. Spread the mixture into an even layer and drizzle with maple syrup. Add 1/4 cup water, then sprinkle with breadcrumbs. Bake until the pumpkin is tender, about 35 minutes.
3. Preheat the oven to broil and broil the casserole for about 3 minutes. Sprinkle with thyme leaves.