Warm, cozy, and packed with protein, this Harvest Casserole is the ultimate fall-inspired meal prep recipe you’ll want on repeat.
It’s loaded with roasted vegetables, lean protein, and seasonal flavors that make healthy eating feel comforting and satisfying. Every bite delivers hearty texture, balanced nutrition, and all the cozy vibes without weighing you down.
Perfect for busy weeknights or prepping ahead for the week, this high-protein casserole is simple to make, easy to portion, and incredibly filling.
Let’s get cooking!
Harvest Casserole
Servings: 6 (1 Serving = Approximately 1 1/3 Cups)
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ingredients:
6 Chicken Sausage Links (Approximately 12–14 Oz Total), Sliced Into Coins
1 Lb Lean Ground Turkey (99%)
3 Cups Butternut Squash, Cut Into 1-Inch Cubes
1 Lb Brussels Sprouts, Halved Or Quartered
2 Cups Cauliflower Rice (Fresh Or Frozen, Thawed And Excess Moisture Removed)
1 Small Yellow Onion, Diced
1 Tbsp Garlic, Minced
1 Medium Apple (Honeycrisp Or Granny Smith), Finely Diced
3 Tbsp Olive Oil, Divided
1/2 Cup Pecans, Chopped
1/2 Cup Dried Cranberries
2 Tsp Fresh Rosemary, Finely Chopped
2 Tsp Fresh Sage, Finely Chopped
1 Tsp Thyme Leaves
2 Tsp Fresh Parsley, Finely Chopped
1/2 Tsp Cinnamon
Sea Salt
Black Pepper
Directions:
For this recipe, you’ll need:
- Baking Sheet
- Large Skillet
- Large Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Mixing Spoon Or Spatula
- Large Casserole Dish (9×13-Inch)
- Oven Mitts
1. Preheat the oven to 425°F. Lightly spray a baking sheet with cooking spray if desired.
2. In a large bowl, toss the butternut squash and Brussels sprouts with 2 Tbsp olive oil, sea salt, and black pepper until evenly coated. Spread evenly on the prepared baking sheet.
3. Roast the vegetables for 30 minutes, flipping halfway through, until golden brown and fork-tender.
4. While the vegetables roast, heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add the ground turkey, season with salt and pepper, and cook for 6–8 minutes, breaking it up as it cooks, until browned and fully cooked to an internal temperature of 165°F.
5. Add the sliced chicken sausage to the skillet and cook for 3–4 minutes, stirring occasionally, until lightly browned.
6. Push the meat to one side of the skillet. Add the remaining 1/2 Tbsp olive oil and diced onion. Cook for 3–4 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
7. Stir in the cauliflower rice, rosemary, sage, thyme, parsley, cinnamon, additional salt, and pepper. Cook for 3–4 minutes, stirring frequently, until the cauliflower rice softens and excess moisture evaporates.
8. Reduce the oven temperature to 375°F.
9. In a large casserole dish, combine the roasted vegetables, turkey and sausage mixture, diced apple, chopped pecans, and dried cranberries. Stir until evenly mixed.
10. Bake uncovered for 15–20 minutes, until everything is heated through and lightly golden on top.
11. Remove from the oven and serve warm.
Macros Per Serving:
Calories: 552
Protein: 42g
Carbs: 41g
Fat: 27g
Fiber: 10g
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