Immune-Boosting Butternut, Broccoli & Turkey Sausage Bake
Build your immune system this winter with this delicious egg bake.
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You probably know that broccoli is a nutritional powerhouse, packed with vitamins, minerals, and fiber. But did you know that it also contains potent antioxidants that may support healthy cells? Broccoli has a high level of glucoraphanin, a compound that’s converted into a powerful antioxidant called sulforaphane, which has the power to reduce “viral load,” according to studies. In other words, it has immune-boosting benefits.
If you’re looking to add more broccoli to your diet, this butternut, broccoli, and turkey sausage bake is just what the doctor ordered.
See also: Broccoli In a Pill? Yes, Please!
Ingredients
- 1 small (1 lb.) butternut squash, peeled, seeded, and cut into ½-inch chunks
- 1 Tbs. extra virgin olive oil or melted coconut oil, plus more for greasing baking dish
- Sea salt and black pepper, to taste
- ½ lb. natural turkey sausage
- 1 cup chopped broccoli florets
- ½ cup chopped yellow onion
- 10 large eggs
- 2 Tbs. unsweetened almond milk or coconut milk
Preparation
- Preheat oven to 375°F. Toss butternut squash with oil on baking sheet, and season with salt and pepper. Roast 25–30 minutes until tender and brown in spots.
- While squash is baking, cook sausage 3–5 minutes in large skillet over medium-high heat, crumbling with wooden spoon. Add broccoli and onion, and cook, stirring occasionally, about 5 minutes more, until sausage is cooked through and vegetables are just tender. Remove from heat.
- Grease 8×8-inch baking dish with oil. Arrange roasted squash in bottom of baking dish. Spread sausage and vegetable mixture evenly over squash.
- In large bowl, whisk together eggs, milk, and a generous pinch each of salt and pepper. Pour the egg mixture over sausage and vegetables. Bake 35–40 minutes until puffed and cooked through. Serve hot.
Looking for more broccoli recipes? You may also like these tasty options:
Nutrition Information
- Calories 240
- Carbohydrate Content 11 g
- Cholesterol Content 340 mg
- Fat Content 13 g
- Fiber Content 2 g
- Protein Content 19 g
- Saturated Fat Content 3.5 g
- Sodium Content 350 mg
- Sugar Content 3 g