Name: Butternut Squash Casserole
Prep time: 20 min
Cook time: 45 min
Total time: PT-496727H13M34S
Cuisine: American
Ingredients: 2 pounds butternut squash, peeled and cubed into medium-size chunks (about 900g → 6 cups); 2 Honeycrisp apples, peeled, cored, and cubed into larger chunks (about 450g → 3 cups); Olive oil; Salt; Black pepper; 2 tablespoons pure maple syrup, divided use; ½ teaspoon ground dried sage; 1 ½ teaspoons Herbes de Provence; ½ pound sweet Italian sausage, casings removed and crumbled (about 225g); 2 small fennel bulbs, halved lengthwise, cored, and thinly sliced (about 1 ¾ to 2 cups); 1 onion, quartered and thinly sliced; 1 cup grated Gruyere cheese (about 115g); Fresh sage leaves (for garnish)

Description

Embrace the flavors of autumn with this Butternut Squash Casserole, a creamy and savory delight perfect for Fall Cooking and family gatherings.

Ingredients

Scale

2 pounds butternut squash, peeled and cubed into medium-size chunks (about 900g → 6 cups)
2 Honeycrisp apples, peeled, cored, and cubed into larger chunks (about 450g → 3 cups)
Olive oil
Salt
Black pepper
2 tablespoons pure maple syrup, divided use
½ teaspoon ground dried sage
1 ½ teaspoons Herbes de Provence
½ pound sweet Italian sausage, casings removed and crumbled (about 225g)
2 small fennel bulbs, halved lengthwise, cored, and thinly sliced (about 1 ¾ to 2 cups)
1 onion, quartered and thinly sliced
1 cup grated Gruyere cheese (about 115g)
Fresh sage leaves (for garnish)

Instructions

Preheat your oven to 425°F / 220°C and line a baking sheet with foil.
In a large bowl, combine the cubed butternut squash and apples. Drizzle with olive oil, then add salt, pepper, 1 tablespoon of maple syrup, dried sage, and Herbes de Provence. Toss to coat.
Spread mixture on the baking sheet and roast for around 35 minutes, stirring occasionally.
In a skillet, cook the crumbled sausage until browned. Set aside.
Cook the fennel and onion in the skillet for 10–12 minutes until caramelized.
Mix the roasted squash, apples, sausage, fennel, and onion in a bowl. Add remaining maple syrup, salt, and pepper.
Transfer the mixture to a 9×13 inch baking dish. Top with Gruyere cheese.
Broil for a few minutes until the cheese is melted and golden. Garnish with fresh sage leaves before serving.

Notes

Use peak-season butternut squash for the best flavor.
Ensure even cutting for uniform cooking.
Do not overcrowd the baking sheet to allow for proper caramelization.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 12 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 40 mg

Keywords: Butternut Squash Casserole, Fall Cooking, Butternut Squash, Squash Casserole