Cheesy Chicken/Sausage Butternut Squash Casserole
1 tablespoon olive oil
2 pounds chicken thighs and andouille sausage cut up
1 medium onion chopped
1 pound cauliflower florets
1½ pounds butternut squash peeled, seeded, and cubed
8 cloves garlic minced
¼ teaspoon salt
black pepper to taste
1 tablespoon ancho chili powder
½ teaspoon dried thyme
½ teaspoon dried cayenne pepper
¼ cup vegetable stock or as needed
3 eggs
2 cups sharp cheddar cheese grated
½ cup parmesan cheese grated
paprika
  1. Preheat oven to 425°F (220°C). Grease a 9x13-inch casserole dish.
  2. Cut up the chicken and cook in a small amount of oil in a large skillet. Salt and pepper to taste.
  3. When chicken is cooked, remove from skillet and reserve with sliced andouille sausage.
  4. Cook onions in the remaining oil until softened, about 10 minutes. Stir in squash and garlic; season with salt, pepper, and other spices. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add stock (or water) if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  5. Add cooked chicken and sausage to casserole dish.
  6. Lightly whisk eggs in a bowl; stir in grated cheddar cheese. Spoon egg/cheese mixture over squash mixture; top with parmesan and paprika.
  7. Bake in the preheated oven until squash is tender and cheese is bubbling, about 30 minutes.