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Butternut Squash Casserole

Butternut Squash Casserole

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This Butternut Squash Casserole is a heartwarming dish that captures the essence of autumn with its delightful blend of roasted butternut squash, sweet apples, and savory sausage. The addition of caramelized onions and fennel brings incredible depth to the flavors, while a layer of melted Gruyère cheese adds a creamy richness that will keep everyone coming back for more. Perfect for family dinners, holiday gatherings, or potlucks, this casserole is not only easy to prepare but also sure to impress your guests. Serve it warm and watch as it becomes a favorite at your table.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 2 Honeycrisp apples, peeled and cubed
  • Olive oil
  • Salt
  • Black pepper
  • 2 tablespoons pure maple syrup, divided
  • 1/2 teaspoon ground dried sage
  • 1 1/2 teaspoons Herbes de Provence
  • 1/2 pound sweet Italian sausage, casings removed and crumbled
  • 2 small fennel bulbs, cut in half lengthwise, cored, and thinly sliced
  • 1 onion, quartered and thinly sliced
  • 1 cup grated Gruyère cheese
  • Fresh sage leaves, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and mist with cooking spray.
  2. Combine cubed butternut squash and apples in a large bowl. Drizzle with olive oil, season with salt, pepper, maple syrup, sage, and Herbes de Provence; toss to coat.
  3. Spread mixture on the prepared baking sheet and roast for about 35 minutes until tender.
  4. In a skillet over medium-high heat, cook crumbled sausage until browned; set aside.
  5. Caramelize sliced fennel and onion in the same skillet for about 10-12 minutes.
  6. Switch the oven to broil after vegetables are tender. In a large bowl, combine roasted vegetables with sausage mixture and remaining maple syrup; transfer to a baking dish.
  7. Top with Gruyère cheese and broil until melted and golden brown.
  8. Garnish with fresh or fried sage leaves before serving warm.

Nutrition

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