Sausage Casserole With Cheesy Rice and Squash

Preheat oven to 400˚F. On a rimmed baking sheet, lightly drizzle squash with oil and season; spread into a single layer. Roast, flipping once, until tender and wrinkling at the edges, 40 to 45 minutes.

Meanwhile, heat oil in a large ovenproof skillet, such as cast iron, over medium. Add sausage, onion, bell pepper, and 3/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and sausage is cooked through, 6 to 8 minutes.

Add Italian seasoning and pepper flakes; cook 1 minute. Stir in tomatoes and rice and continue cooking until heated through, about 2 minutes more.

Remove from heat, gently fold in half of the squash and about 2/3 of the cheese. Top with remaining squash and cheese.

Reduce oven to 350˚. Bake, uncovered, until cheese is melted and golden in a few places, 15 to 20 minutes. Let cool slightly, about 5 minutes, before serving.