Description
This cozy Butternut Squash Casserole combines caramelized roasted squash and Honeycrisp apples with savory Italian sausage, fennel, maple syrup, herbs, and melted Gruyère. Finished with fresh sage, it’s a sweet-and-savory fall casserole that works beautifully for family dinners, Thanksgiving, or holiday entertaining.
Ingredients
Scale
- 2 pounds butternut squash, peeled and cut into medium cubes
- 2 Honeycrisp apples, peeled, cored, and cut into large cubes
- 2 tablespoons olive oil, plus more as needed
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons pure maple syrup, divided
- ½ teaspoon dried ground sage
- 1½ teaspoons Herbes de Provence
- ½ pound sweet Italian sausage, casings removed and crumbled
- 2 small fennel bulbs, stalks and fronds removed, halved, cored, and thinly sliced
- 1 onion, quartered and thinly sliced
- 1 cup grated Gruyère cheese
- Fresh sage leaves, for garnish
- ¼ cup olive oil, optional, for frying sage leaves
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil and lightly coat it with cooking spray.
- Place the cubed butternut squash and apples in a large bowl. Drizzle with about 2 tablespoons olive oil. Add salt, black pepper, 1 tablespoon maple syrup, dried sage, and Herbes de Provence. Toss until evenly coated.
- Spread the squash and apples in an even layer on the prepared baking sheet. Roast for about 35 minutes, stirring occasionally, until the squash is tender and lightly caramelized.
- Meanwhile, heat a large skillet over medium-high heat with a small drizzle of olive oil. Add the crumbled Italian sausage and cook until browned and completely cooked through. Transfer to a bowl.
- Add a little more olive oil to the skillet if necessary. Add the sliced fennel and onion and cook for 10–12 minutes, stirring occasionally, until deeply golden, tender, and caramelized. Add them to the cooked sausage.
- When the squash and apples are finished roasting, remove them from the oven and change the oven setting to broil.
- Transfer the roasted squash and apples to a large bowl. Add the sausage, fennel, and onion mixture. Drizzle with the remaining 1 tablespoon maple syrup and gently toss. Taste and adjust the salt and pepper as needed.
- Transfer the mixture to a roughly 9-by-13-inch baking dish. Sprinkle the grated Gruyère evenly over the top.
- Place under the broiler for a few minutes, watching closely, until the cheese is melted, bubbling, and golden brown.
- For optional fried sage, heat about ¼ cup olive oil in a small saucepan until shimmering. Fry the sage leaves for about 20 seconds, then transfer them to paper towels and lightly season with salt.
- Garnish the casserole with fresh or fried sage leaves and serve warm.
Notes
- Cut the apples slightly larger than the butternut squash because they soften more quickly during roasting. For better caramelization, avoid overcrowding the baking sheet.
- Keep a close eye on the casserole while broiling because Gruyère can brown quickly.
- For a vegetarian variation, omit the Italian sausage and consider adding toasted pecans or walnuts for extra texture.
- The casserole can be partially prepared ahead of time. Roast the squash and apples, cook the sausage and vegetables, and assemble everything in the baking dish. Refrigerate covered, then add the cheese and finish heating and broiling before serving.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: side dish
- Method: Roasting / Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 360 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 35 mg