Butternut Squash Casserole Ingredients: 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 1/2 teaspoon ground sage 1 1/2 teaspoons Herbes de Provence 1/2 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: 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 (9x13) 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 1/4 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 Cooking Time: 45 minutes Total Time: 1 hour 5 minutes Kcal: 320 kcal per serving Servings: 6-8 servings 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. Its hearty, comforting, and ideal for chilly autumn evenings. Whether served as a holiday side or as a standalone meal, this casserole is sure to impress. The Gruyere cheese adds a creamy, nutty flavor that pairs beautifully with the roasted vegetables, and the crispy sage garnish brings everything together for a perfect finishing touch.
