Butternut Squash, Sausage, and Cheese Casserole in 25 Minutes

Ingredients:

• 450 g raw hot Italian sausage, casings removed
• 3 tbsp. l. olive oil
• 1 medium red onion
• 280 g frozen diced butternut squash (about 1 1/2 cups)
• 1 can (425 g) of canned crushed tomatoes
• 1 tube (450 g) of prepared polenta
• 1 tablespoon unsalted butter, cut into pieces, plus extra for greasing the pan
• 140 g fontina cheese, thinly sliced ​​(1 and 1/4 cups)
• 30 g grated Parmesan (about 1/4 cup)
• 140 g baby spinach (about 6 cups)
• 2 tsp balsamic vinegar
• Special equipment: baking dish with a capacity of 2-3 l.

Preparation:

1. Position the oven rack 12 cm from the heating element and preheat the oven to grill mode.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. While the skillet is heating, thinly slice the onion; set aside about 1/3 cup for the salad. Add the sausage to the skillet and use a wooden spoon to break it up into smaller pieces. Stir occasionally until the sausage is browned, about 5 minutes.
3. Add the remaining onion and squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Partially cover and simmer, stirring occasionally, until the liquid has evaporated and the sauce has thickened, about 10 minutes.
4. Meanwhile, slice the polenta into 0.5 cm thick rounds. Grease an ovenproof baking dish and arrange the polenta slices in a single layer. Sprinkle the polenta with pats of butter. Place in the oven and broil until the polenta is hot and tender, about 4 minutes.
5. When the meat sauce is readyPlace it on top of the toasted polenta. Top with fontina and sprinkle with grated Parmesan. Return to the oven and broil until the top is golden brown and the cheese is bubbling, about 3 minutes.
6. Meanwhile, in a large bowl, toss the spinach with the remaining onion, the remaining 1 tablespoon olive oil, balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad.