Butternut Squash and Apple Casserole with Sausage

Introduction

This Butternut Squash and Apple Casserole with Sausage is the perfect comfort dish that blends sweet, savory, and earthy flavors. Tender butternut squash and sweet Honeycrisp apples are roasted to perfection with aromatic herbs and maple syrup, then combined with savory Italian sausage, caramelized fennel, and onion. Topped with melted Gruyere cheese, this casserole is a mouthwatering combination of fall flavors that’s perfect for a cozy dinner or holiday side dish.

Why This Recipe is Perfect for You

This recipe is great for anyone looking for a hearty and flavorful dish that celebrates seasonal ingredients. The combination of roasted butternut squash, sweet apples, and savory sausage creates a perfect balance of flavors. Caramelized fennel and onion add depth, while Gruyere cheese gives the dish a rich, nutty finish. Whether you’re preparing it for a family meal or a holiday gathering, this casserole is sure to impress.

Ingredients

• 2 pounds butternut squash, peeled and cubed into medium-sized chunks
• 2 Honeycrisp apples, peeled, cored, and cubed into larger chunks
• Olive oil, for drizzling
• Salt and black pepper, to taste
• 2 tablespoons pure maple syrup, divided
• ½ teaspoon dried sage
• 1 ½ teaspoons Herbes de Provence
• ½ 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 (optional, fried)

Directions

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly mist it with cooking spray or oil to prevent the vegetables from sticking.

2. Prepare and Roast the Vegetables

In a large bowl, toss the butternut squash and Honeycrisp apples with 2 tablespoons olive oil, a pinch of salt, black pepper, 1 tablespoon maple syrup, dried sage, and Herbes de Provence. Spread the mixture in a single layer on the prepared baking sheet. Roast for 35 minutes, stirring occasionally, until the squash and apples are tender and caramelized.

3. Brown the Sausage

While the vegetables are roasting, heat a skillet over medium-high heat. Add the crumbled Italian sausage and cook until browned, breaking up the sausage into small pieces as it cooks. Once browned, remove the sausage from the skillet and set aside.

4. Caramelize the Fennel and Onion

In the same skillet, add a little more oil if needed, and cook the sliced fennel and onion over medium heat. Stir occasionally and cook until the fennel and onion are caramelized, about 10-12 minutes. The caramelization process adds a sweet, savory flavor to the dish.

5. Combine Ingredients

In a large bowl, combine the roasted squash and apples, browned sausage, and caramelized fennel and onion. Drizzle the mixture with the remaining 1 tablespoon of maple syrup and adjust seasoning with more salt and pepper, if needed.

6. Bake the Casserole

Transfer the mixture to a 9×13-inch baking dish. Sprinkle the grated Gruyere cheese evenly over the top. Place the dish under the broiler for 3-5 minutes, or until the cheese melts and turns golden-brown.

7. Garnish and Serve

For an extra touch of flavor and presentation, garnish the casserole with fresh sage leaves or crispy fried sage. Serve warm, and enjoy this hearty and flavorful dish as a side or main course.

Kitchen Equipment Needed

• Large bowl for mixing
• Baking sheet lined with foil
• Skillet for browning sausage and caramelizing vegetables
• 9×13-inch baking dish
• Broiler for melting cheese

Tips and Shortcuts

• Pre-Cut Butternut Squash: Save time by using pre-cut butternut squash, which can often be found in the produce section of your grocery store.
• Cheese Swap: If you don’t have Gruyere, you can substitute it with Swiss or sharp white cheddar for a similarly rich flavor.
• Crispy Sage Tip: For crispy fried sage, heat a small amount of oil in a skillet and fry the fresh sage leaves for about 30 seconds until crisp. Drain on paper towels before garnishing.

Recipe Swaps and Variations

• Vegetarian Option: To make this dish vegetarian, simply omit the sausage and add roasted chickpeas or a plant-based sausage alternative for protein.
• Nutty Addition: Add toasted pecans or walnuts to the casserole for an extra layer of flavor and crunch.
• Apple Swap: If you can’t find Honeycrisp apples, try using Gala or Fuji apples for a similarly sweet flavor.

How to Store Leftovers

Store any leftover Butternut Squash and Apple Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. This dish also reheats well in the microwave for a quick meal.

Food and Drink Pairings

This casserole pairs beautifully with a glass of Pinot Noir or a light Chardonnay, which complement the sweet and savory flavors. For a non-alcoholic option, try serving it with a spiced apple cider or a sparkling water with lemon.

You can serve this dish alongside a simple green salad, roasted Brussels sprouts, or a loaf of crusty bread for a complete meal. It also makes a wonderful side dish for holiday meals, particularly Thanksgiving or Christmas.

Frequently Asked Questions (FAQ)

Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole (without the cheese) and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply sprinkle the cheese on top and broil it before serving.

Q: Can I use a different type of sausage?
A: Absolutely! Feel free to use spicy Italian sausage or a chicken sausage for a different flavor profile.

Q: How do I make this dish gluten-free?
A: This dish is naturally gluten-free, but be sure to check that all your ingredients, such as the sausage and cheese, are certified gluten-free if you have dietary restrictions.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Butternut Squash and Apple Casserole with Sausage

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• Author: Mia Martinez
• Total Time: 65 minutes

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Description

Discover a comforting Butternut Squash and Apple Casserole with Sausage—a perfect blend of savory and sweet for a delightful family meal!

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Ingredients

2 pounds butternut squash, peeled and cubed into medium-sized chunks

2 Honeycrisp apples, peeled, cored, and cubed into larger chunks

Olive oil, for drizzling

Salt and black pepper, to taste

2 tablespoons pure maple syrup, divided

½ teaspoon dried sage

1 ½ teaspoons Herbes de Provence

½ 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 (optional, fried)

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with foil. Lightly mist the foil with cooking spray or oil to prevent sticking.

Prepare and Roast the Vegetables: In a large bowl, toss the butternut squash and apples with 2 tablespoons olive oil, a pinch of salt and black pepper, 1 tablespoon of maple syrup, dried sage, and Herbes de Provence. Spread the mixture in a single layer on the prepared baking sheet. Roast for 35 minutes, stirring occasionally until the vegetables are tender.

Brown the Sausage: While the vegetables are roasting, heat a skillet over medium-high heat. Add the crumbled sausage and cook until browned. Once browned, remove the sausage from the skillet and set aside.

Caramelize the Fennel and Onion: In the same skillet, add a little more oil if needed, and cook the fennel and onion until caramelized, about 10-12 minutes.

Combine Ingredients: In a large bowl, combine the roasted squash and apples, browned sausage, and the caramelized fennel and onion. Drizzle with the remaining 1 tablespoon of maple syrup and adjust seasoning with more salt and pepper, if needed.

Bake the Casserole: Transfer the mixture to a 9×13-inch baking dish. Sprinkle the grated Gruyere cheese evenly over the top. Place the dish under the broiler until the cheese melts and turns golden-brown, about 3-5 minutes.

Garnish and Serve: If desired, garnish with fresh or fried sage leaves for extra flavor and presentation. Serve warm and enjoy!

• Prep Time: 15 minutes
• Cook Time: 50 minutes