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
2 lbs butternut squash, peeled and cubed
2 Honeycrisp apples, peeled, cored, and cubed
2 tbsp olive oil
Salt and black pepper, to taste
2 tbsp pure maple syrup, divided
½ tsp dried sage
1½ tsp Herbes de Provence
½ lb sweet Italian sausage, casings removed
2 small fennel bulbs, thinly sliced
1 medium onion, thinly sliced
1 cup grated Gruyere cheese
Fresh or fried sage leaves, for garnish
Instructions
Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray.
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.
While roasting, brown sausage in a skillet. Remove and set aside.
In the same skillet, sauté fennel and onion for 10–12 minutes until caramelized. Combine with sausage.
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.
Transfer to a greased 9×13-inch baking dish. Sprinkle Gruyere over the top and broil for 2–4 minutes until golden.
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