Description

This Butternut Squash Casserole blends the natural sweetness of roasted butternut squash and Honeycrisp apples with savory Italian sausage, caramelized fennel and onion, and the nutty richness of Gruyere cheese. Enhanced with maple syrup, herbs like sage and Herbes de Provence, this comforting casserole is perfect for a cozy autumn meal or holiday gathering. The crispy, fragrant fried sage leaves add a delightful finishing touch.

Ingredients

Scale

Vegetables and Fruits

2 pounds butternut squash, peeled and cubed into medium-size chunks
2 Honeycrisp apples, peeled, cored and cubed into larger chunks
2 small fennel bulbs, stalks and fronds removed, cut in half lengthwise, cored, and thinly sliced
1 onion, quartered and thinly sliced
Fresh sage leaves (fresh or fried), for garnish

Meat

1/2 pound sweet Italian sausage, casings removed and crumbled

Oils and Fats

Olive oil, for roasting and frying (about 3 tablespoons plus 1/4 cup for frying sage leaves)

Seasonings and Sweeteners

Salt, to taste
Black pepper, to taste
2 tablespoons pure maple syrup, divided use (1 tablespoon for roasting, 1 tablespoon for mixing)
1/2 teaspoon ground dried sage
1 1/2 teaspoons Herbes de Provence

Dairy

1 cup grated Gruyere cheese

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with foil lightly misted with cooking spray to prevent sticking.
Toss Butternut Squash and Apples: In a large bowl, combine the cubed butternut squash and apples. Drizzle with about 2 tablespoons of olive oil, then season with salt, black pepper, 1 tablespoon maple syrup, dried sage, and Herbes de Provence. Toss well to evenly coat all pieces.
Roast Vegetables and Apples: Spread the squash and apple mixture evenly on the prepared baking sheet. Roast for approximately 35 minutes, stirring occasionally to ensure even caramelization, until the squash is tender and golden.
Cook Sausage: While roasting, 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 cooked through, about 4-5 minutes. Remove sausage from the pan and set aside.
Caramelize Fennel and Onion: In the same skillet, add more olive oil if needed. Add the thinly sliced fennel and onion, cooking over medium heat for about 10 to 12 minutes until deeply golden and jammy in texture. Remove from heat and combine with cooked sausage in a bowl.
Broiler Preparation: When the squash and apples are done roasting, switch the oven setting to broil to prepare for finishing the casserole.
Combine Ingredients: Carefully transfer the roasted squash and apples to a large bowl. Add the sausage, fennel, and onion mixture to the bowl. Pour in the remaining 1 tablespoon maple syrup and toss gently to blend all flavors. Adjust seasoning with additional salt and pepper as desired.
Assemble Casserole: Spoon the combined mixture into a 9 by 13-inch baking dish, spreading it out evenly.
Fry Sage Leaves (Optional Garnish): Heat about 1/4 cup olive oil in a small saucepan over medium heat until shimmering. Fry the fresh sage leaves for about 20 seconds until crisp, then remove and drain on paper towels. Sprinkle lightly with salt.
Broil with Cheese: Sprinkle the grated Gruyere cheese evenly over the casserole. Place under the broiler for a few minutes until the cheese melts and turns a golden-brown color. Watch closely to prevent burning.
Garnish and Serve: Garnish the casserole with the fried sage leaves or fresh sage leaves as preferred. Serve warm and enjoy this flavorful, comforting dish.

Notes

Use Honeycrisp apples for their crisp texture and balanced sweetness that complements the squash well.
Adjust maple syrup to taste depending on your preferred level of sweetness.
To keep the dish gluten-free, verify that Italian sausage contains no gluten additives.
If you prefer a vegetarian version, omit sausage and add mushrooms or plant-based sausage.
Watch the casserole closely when broiling to avoid burning the cheese topping.
Fried sage leaves add a delightful crisp texture but can be skipped if desired.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Roasting, Sautéing, Broiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 10 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 45 mg

Keywords: butternut squash casserole, roasted squash, Italian sausage casserole, fall recipes, autumn side dish, maple and sage casserole