why make this recipe

Butternut Squash Casserole is an ideal dish for any occasion, with its mix of sweet and savory flavors that appeal to both kids and adults. This hearty casserole showcases the natural sweetness of butternut squash and Honeycrisp apples, beautifully complemented by the savory notes of sausage and cheese. It is perfect for fall gatherings, holiday dinners, or simply a cozy family meal. Not only does it taste great, but it is also nutritious, making it a smart choice for anyone looking to enjoy a comforting dish that feels good to eat.

how to make Butternut Squash Casserole

Ingredients:

2 pounds butternut squash, peeled and cubed into medium-size chunks
2 Honeycrisp apples, peeled, cored, and cubed into larger chunks (to match the squash)
Olive oil
Salt
Black pepper
2 tablespoons pure maple syrup, divided use
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 (stalks/fronds removed), cut in half lengthwise, cored, and thinly sliced
1 onion, quartered and thinly sliced
1 cup grated Gruyere cheese
Fresh sage leaves (fresh or fried), for garnish

Directions:

Preheat your oven to 425° and line a baking sheet with foil lightly misted with cooking spray.
Place your cubed butternut squash and apples into a large bowl. Drizzle in about 2 tablespoons of olive oil. Sprinkle with a generous amount of salt and black pepper, along with 1 tablespoon of maple syrup, the dried sage, and Herbes de Provence. Toss everything to coat well.
Spread the mixture onto your prepared baking sheet and roast for about 35 minutes, stirring occasionally. Roast until the squash is tender.
While the squash and apples are roasting, heat a large skillet over medium-high heat and add a small drizzle of olive oil. Once hot, add the crumbled sweet Italian sausage and cook until browned and fully cooked, which should take a few minutes. Remove the sausage from the pan and keep it in a bowl.
If the pan needs additional oil, add a small amount. Next, add the sliced fennel and onion to the pan. Caramelize them for about 10-12 minutes until they turn deeply golden and jammy in texture. Remove from the pan and mix with the cooked sausage.
Once the squash and apples are roasted and tender, change your oven setting to “broil.”
In a large bowl, carefully combine the roasted squash and apples with the sausage, fennel, and onion. Pour in the remaining 1 tablespoon of maple syrup and toss to combine. If you want, you can add a bit more salt and pepper to enhance the sweet-savory flavor. Spoon the mixture into a medium-sized baking dish (about 9 by 13).
If you want fried sage leaves as a garnish, heat about 1/4 cup of oil in a small pot. Once shimmering, add the sage leaves and fry for 20 seconds. Remove and drain on paper towels, sprinkling them lightly with salt.
To finish the casserole, sprinkle the grated Gruyere cheese over the top and place it under the broiler for a few minutes until the cheese is melted and golden-brown.
Garnish with fried or fresh sage leaves and serve.

how to serve Butternut Squash Casserole

Serve Butternut Squash Casserole hot, either as a main dish or a side. It pairs perfectly with roasted meats, greens, or a simple salad. The casserole can also stand on its own as a cozy, satisfying meal.

how to store Butternut Squash Casserole

If you have leftovers, let the casserole cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 2 months. When ready to enjoy, reheat in the oven or microwave until warmed through.

tips to make Butternut Squash Casserole

To save time, you can prep the squash and apples a day ahead and store them in the fridge.
Feel free to use different types of cheese, such as cheddar or mozzarella, for a different flavor.
Experiment with different herbs or spices to suit your taste.

variation (if any)

You can easily make this recipe vegetarian by omitting the Italian sausage and adding more vegetables like mushrooms or spinach. For a twist, try adding nuts or seeds for added crunch.

FAQs

Can I use other types of squash?
Yes, you can substitute butternut squash with other varieties like acorn squash or pumpkin. Just adjust the cooking time if needed.

Can I make this casserole ahead of time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and store it in the refrigerator. Bake when you’re ready to serve.

Is this casserole gluten-free?
Yes, this recipe is naturally gluten-free if you ensure the sausage is gluten-free. Always check the labels if you have severe allergies.

Butternut Squash Casserole