Looking for sides to serve at your Thanksgiving feast? One of my favorite comfort foods is Sausage Squash Casserole. Mom always made it with yellow squash, parsley, and oregano from her garden in Arkansas. She dried the oregano by hanging it in bundles in the attic.
I like to mix it up and add a little color by using zucchini for half the amount of squash but use what you have or what you like. The sausage makes it different than other squash casseroles. I could eat it as a main dish casserole!
I use fresh oregano from my garden until the frost gets it. Fresh herbs can always be substituted for dried herbs; the ratio is 3:1 fresh to dried. Here in Alabama, the frost is just around the corner, so, I’ll be picking my oregano and thyme and storing it in the refrigerator for Thanksgiving dishes. To keep the leaves from turning dark, make sure the leaves are dry. Wrap the bottom of the stems in a damp paper towel and place the whole “bouquet” in a large zip-top bag. They will last for several weeks. Basil will not last as long as oregano, thyme, and rosemary. I pick Rosemary from the bush all Winter.
Click the link below to print the recipe.