Description
This indulgent cheesy butternut squash casserole combines the natural sweetness of butternut squash and honeycrisp apples with savory Italian sausage, fennel, and onion, all baked with a delightful blend of herbs and melted Gruyere cheese. A perfect comforting side dish or main course for hearty family meals.
Ingredients
Scale
Vegetables & Fruit
- 4 cups Butternut Squash, cubed (Can substitute with pumpkin or any winter squash.)
- 2 cups Honeycrisp Apples, diced (Any sweet apple can be used as a substitute.)
- 1 cup Fennel, sliced (Leeks can be substituted for onion.)
- 1 cup Onion, sliced (Leeks can be substituted for onion.)
- 10 leaves Fresh Sage Leaves (Omit if unavailable.)
Meat
- 1 pound Sweet Italian Sausage (Can use turkey sausage for a lighter option.)
Oils & Sweeteners
- 3 tablespoons Olive Oil (Replace with avocado oil for higher heat tolerance.)
- 2 tablespoons Maple Syrup (Agave syrup can be used as a vegan alternative.)
Spices & Herbs
- 1 teaspoon Salt (Adjust to taste as needed.)
- 1 teaspoon Black Pepper (Adjust to taste as needed.)
- 1 teaspoon Dried Ground Sage (Fresh herbs may enhance flavor further.)
- 1 teaspoon Herbes de Provence (Fresh herbs may enhance flavor further.)
Cheese
- 1 cup Gruyere Cheese, shredded (Swiss or Fontina cheese are good substitutes.)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Vegetables and Apples: Cube the butternut squash and dice the Honeycrisp apples. Slice the fennel and onion. Set aside fresh sage leaves.
- Cook the Sausage and Vegetables: In a large skillet over medium heat, heat olive oil and add sweet Italian sausage. Cook until browned and cooked through, breaking it up as it cooks. Add the sliced fennel and onion and cook until softened, about 5–7 minutes.
- Combine Ingredients: In a large mixing bowl, combine the cooked sausage mixture with cubed butternut squash, diced apples, maple syrup, dried sage, Herbes de Provence, salt, and black pepper. Toss gently to distribute ingredients evenly.
- Assemble Casserole: Transfer the mixture to a greased baking dish. Spread out evenly. Layer the shredded Gruyere cheese evenly over the top. Arrange fresh sage leaves on top if using.
- Bake: Place the casserole in the preheated oven and bake for 30–35 minutes or until the squash is tender and the cheese is melted and bubbly with a light golden crust on top.
- Serve: Remove from oven and let cool slightly before serving to allow flavors to meld.
Notes
- Substitute butternut squash with pumpkin or any winter squash for a different flavor.
- Use turkey sausage as a lighter alternative to sweet Italian sausage.
- Replace olive oil with avocado oil if cooking at higher heat.
- Fresh herbs may enhance the casserole’s flavor more than dried.
- Gruyere cheese can be replaced with Swiss or Fontina cheese as alternatives.
- Agave syrup can be used instead of maple syrup to keep the dish vegan-friendly if sausage and cheese are also replaced.
- This casserole is perfect for autumn and winter menus, pairing well with roasted meats or as a vegetarian main when sausage is omitted or replaced.
