Description
Butternut Squash Casserole is a savoury-sweet fall side dish featuring roasted squash, apples, fennel, Italian sausage, and melted Gruyere. Herb-infused and drizzled with maple syrup, this cosy casserole is a comforting centrepiece for holidays or weeknight dinners alike.
Ingredients
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2 lbs butternut squash, peeled and cubed
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2 Honeycrisp apples, peeled, cored, and cubed
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2 tbsp olive oil
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Salt and black pepper, to taste
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2 tbsp pure maple syrup, divided
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½ tsp dried sage
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1½ tsp Herbes de Provence
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½ lb sweet Italian sausage, casings removed
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2 small fennel bulbs, thinly sliced
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1 medium onion, thinly sliced
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1 cup grated Gruyere cheese
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Fresh or fried sage leaves, for garnish
Instructions
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Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray.
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Toss squash and apples with olive oil, salt, pepper, 1 tbsp maple syrup, dried sage, and Herbes de Provence. Roast for 35 minutes, stirring once or twice.
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While roasting, brown sausage in a skillet. Remove and set aside.
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In the same skillet, sauté fennel and onion for 10–12 minutes until caramelized. Combine with sausage.
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Turn oven to broil. Mix roasted squash and apples with sausage mixture in a large bowl. Add remaining 1 tbsp maple syrup and adjust seasoning.
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Transfer to a greased 9×13-inch baking dish. Sprinkle Gruyere over the top and broil for 2–4 minutes until golden.
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Optionally, fry fresh sage leaves in oil and use as garnish.
Notes
Use pre-cut squash to save time.
To make vegetarian, swap sausage for mushrooms or white beans.
Gruyere can be replaced with cheddar, Fontina, or mozzarella.
For a spicier version, add red pepper flakes to the sausage.
Can be prepped a day in advance before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Plats
- Method: Baking
- Cuisine: American