Butternut Squash Casserole

Butternut Squash Casserole – A Cozy, Flavorful Fall Favorite

As the seasons change and cooler weather sets in, nothing feels more comforting than a warm, hearty casserole. This Butternut Squash Casserole combines sweet and savory flavors with tender butternut squash, caramelized fennel, and gooey Gruyere cheese. It’s perfect for gatherings, holiday meals, or anytime you want to enjoy a seasonal dish bursting with rich flavors.

Why You’ll Love This Butternut Squash Casserole

This casserole brings together fall’s finest ingredients – earthy butternut squash, juicy Honeycrisp apples, aromatic fennel, and savory sausage. Roasting the squash and apples intensifies their sweetness, while caramelized onions add depth and a hint of sweetness. And with melted Gruyere cheese on top, this dish is both deliciously comforting and elegant.

Butternut Squash Casserole Recipe

Ingredients

• 2 pounds butternut squash, peeled and cubed
• 2 Honeycrisp apples, peeled, cored, and cubed
• Olive oil
• Salt and black pepper, to taste
• 2 tablespoons pure maple syrup, divided
• ½ teaspoon ground sage
• 1 ½ teaspoons Herbes de Provence
• ½ pound sweet Italian sausage, casings removed and crumbled
• 2 small fennel bulbs, cored and thinly sliced
• 1 onion, quartered and thinly sliced
• 1 cup grated Gruyere cheese
• Fresh sage leaves (fresh or fried), for garnish

Directions

1. Prepare for Roasting
   Preheat the oven to 425°F (218°C) and line a baking sheet with foil. Lightly mist with cooking spray.
2. Season and Roast the Squash and Apples
   In a large bowl, combine the cubed butternut squash and apples. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, black pepper, 1 tablespoon of maple syrup, ground sage, and Herbes de Provence. Toss to coat evenly. Spread onto the prepared baking sheet and roast for 35 minutes, stirring occasionally, until the squash is tender and golden.
3. Cook the Sausage
   While the squash and apples roast, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the crumbled sweet Italian sausage and cook until browned. Transfer to a plate and set aside.
4. Caramelize the Fennel and Onion
   In the same skillet, add more olive oil if necessary. Add the sliced fennel and onion, cooking for 10-12 minutes until caramelized and jammy. Remove from heat and combine with the cooked sausage.
5. Combine Ingredients and Season
   Once the squash and apples are tender, switch the oven setting to “broil.” In a large bowl, combine the roasted squash and apples with the sausage, fennel, and onion mixture. Drizzle with the remaining 1 tablespoon of maple syrup, tossing to combine. Adjust seasoning with additional salt and pepper to taste.
6. Assemble and Broil
   Transfer the mixture into a 9×13-inch baking dish. Top with grated Gruyere cheese. Place under the broiler for a few minutes, until the cheese is melted and golden brown.
7. Garnish with Fried Sage Leaves
   For the finishing touch, fry sage leaves by heating ¼ cup olive oil in a small saucepan. Add the sage leaves and fry for about 20 seconds. Remove and drain on paper towels, then sprinkle with salt. Garnish the casserole with these crispy sage leaves or fresh ones and serve warm.

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Calories: 320 kcal per serving
• Servings: 6-8 servings

Tips for Making the Perfect Butternut Squash Casserole

• Roast for Rich Flavor: Roasting the squash and apples adds caramelization, which deepens the flavor.
• Adjust Broiling Time: Keep an eye on the casserole under the broiler to avoid burning the cheese.
• Customize the Sausage: Sweet Italian sausage adds a nice balance, but you could substitute spicy sausage for extra kick.

Serving Suggestions

This Butternut Squash Casserole is delicious on its own but can also be served as a side dish with:

• Roast Chicken or Turkey: Makes for a perfect pairing with poultry.
• Mixed Green Salad: Adds freshness to the rich, savory flavors of the casserole.
• Warm Bread or Rolls: A hearty bread or roll complements the creamy, cheesy texture.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through. For added crunch, briefly broil again after reheating.

Final Thoughts

This Butternut Squash Casserole is a beautiful, flavorful dish that combines the best of fall’s produce with savory elements for a memorable meal. It’s perfect for holiday gatherings or as a cozy meal on cool nights. Give it a try and enjoy the delightful flavors of the season with each bite!

Butternut Squash Casserole

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• Author: Dulcia
• Total Time: 1 hour 5 minutes
• Yield: 6-8 1x

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Description

This Butternut Squash Casserole is a perfect combination of fall flavors, blending the sweetness of roasted squash and apples with the savory richness of Gruyere cheese and Italian sausage. Caramelized fennel and onions add depth, while the touch of maple syrup brings a delightful sweetness that balances the dish. It’s hearty, comforting, and ideal for chilly autumn evenings.

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Ingredients

Scale 1x2x3x

2 pounds butternut squash, peeled and cubed into medium-size chunks
2 Honeycrisp apples, peeled, cored, and cubed into larger chunks
Olive oil
Salt and black pepper, to taste
2 tablespoons pure maple syrup, divided
½ teaspoon ground sage
1 ½ teaspoons Herbes de Provence
½ pound sweet Italian sausage, casings removed and crumbled
2 small fennel bulbs, cored and thinly sliced
1 onion, quartered and thinly sliced
1 cup grated Gruyere cheese
Fresh sage leaves (fresh or fried), for garnish

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Instructions

Preheat the oven to 425°F (218°C) and line a baking sheet with foil, lightly misted with cooking spray.
In a large bowl, combine the cubed butternut squash and apples. Drizzle with about 2 tablespoons of olive oil, sprinkle with salt and pepper, 1 tablespoon of maple syrup, ground sage, and Herbes de Provence. Toss to coat evenly.
Spread the mixture onto the prepared baking sheet and roast for 35 minutes, stirring occasionally, until the squash is tender and golden.
While the squash and apples are roasting, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the crumbled sweet Italian sausage and cook until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add more olive oil if needed, then add the sliced fennel and onion. Cook, stirring frequently, for 10-12 minutes, or until caramelized and jammy in texture. Remove from heat and combine with the cooked sausage.
Once the squash and apples are tender, switch the oven setting to “broil.”
In a large bowl, combine the roasted squash and apples with the sausage, fennel, and onion mixture. Add the remaining 1 tablespoon of maple syrup and toss to combine. Taste and adjust seasoning with salt and pepper as needed.
Transfer the mixture into a medium-sized (9×13) baking dish. Top with grated Gruyere cheese.
Place the casserole under the broiler for a few minutes, until the cheese is melted and golden-brown.
For garnish, fry sage leaves by heating ¼ cup olive oil in a small saucepan. Once hot, add the sage leaves and fry for about 20 seconds. Remove and drain on paper towels, sprinkle lightly with salt.
Garnish the casserole with the fried sage leaves (or fresh ones) and serve warm.

• Prep Time: 20 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 320