Description
A hearty casserole showcasing the natural sweetness of butternut squash and Honeycrisp apples, beautifully complemented by savory sausage and cheese.
Ingredients
- 2 pounds butternut squash, peeled and cubed
- 2 Honeycrisp apples, peeled, cored, and cubed
- Olive oil
- Salt
- Black pepper
- 2 tablespoons pure maple syrup, divided
- 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, thinly sliced
- 1 onion, quartered and thinly sliced
- 1 cup grated Gruyere cheese
- Fresh sage leaves, for garnish
Instructions
- Preheat your oven to 425° and line a baking sheet with foil lightly misted with cooking spray.
- In a large bowl, combine cubed butternut squash and apples with olive oil, salt, black pepper, 1 tablespoon maple syrup, dried sage, and Herbes de Provence. Toss to coat.
- Spread the mixture onto the prepared baking sheet and roast for about 35 minutes until the squash is tender.
- In a large skillet over medium-high heat, add olive oil and cook crumbled sausage until browned. Remove and set aside.
- Add sliced fennel and onion to the skillet, caramelizing for 10-12 minutes until golden. Mix with cooked sausage.
- Once roasted, change oven setting to broil.
- In a large bowl, combine roasted squash and apples with sausage mixture and remaining maple syrup. Spoon into a 9×13 baking dish.
- For garnish, fry sage leaves in oil for 20 seconds if desired.
- Sprinkle grated Gruyere cheese over the casserole and broil until melted and golden-brown.
- Garnish with fried or fresh sage leaves and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.