Cheesy Butternut Squash and Apple Casserole with Sausage and Sage Recipe
Introduction
This Cheesy Butternut Squash Casserole blends sweet roasted squash and apples with savory sausage and caramelized fennel and onion. Topped with melted Gruyere and optional crispy sage leaves, it’s a comforting dish perfect for cozy dinners.
Ingredients
- 2 pounds butternut squash, peeled and cut into medium cubes
- 2 Honeycrisp apples, peeled, cored, and diced to match squash size
- 2 tablespoons olive oil, divided as needed
- Salt, generous amount, to taste
- Black pepper, to taste
- 1 tablespoon pure maple syrup
- 1/2 teaspoon dried ground sage
- 1 1/2 teaspoons herbes de Provence
- 1/2 pound sweet Italian sausage, casings removed and broken into pieces
- 2 small fennel bulbs, halved, cored, and thinly sliced
- 1 onion, quartered and sliced into thin strips
- Olive oil, as needed
- 1 tablespoon maple syrup
- 1 cup Gruyere cheese, shredded
- Fresh sage leaves for garnish (fresh or fried)
- 1/4 cup oil, for frying sage leaves (optional)
- Extra salt and pepper, as desired
Instructions
- Step 1: Preheat the oven to 425°F. Line a baking sheet with foil and lightly coat it with cooking spray. In a large bowl, toss the cubed butternut squash and diced apples with 2 tablespoons olive oil, generous salt, black pepper, 1 tablespoon maple syrup, ground sage, and herbes de Provence. Spread the mixture in a single layer on the baking sheet.
- Step 2: Roast the squash and apples for about 35 minutes, stirring occasionally, until the squash is tender.
- Step 3: While roasting, heat a large skillet over medium-high heat with a drizzle of olive oil. Add the crumbled sweet Italian sausage and cook, stirring occasionally, until browned and cooked through. Transfer to a bowl and set aside.
- Step 4: Add more olive oil to the skillet if needed. Sauté the sliced fennel and onion over medium heat for 10 to 12 minutes, stirring periodically until deeply golden and jammy. Remove from heat and combine with the cooked sausage.
- Step 5: Switch the oven to broil. In a large mixing bowl, combine the roasted squash and apples with the sausage, fennel, and onion mixture. Stir in the remaining 1 tablespoon maple syrup and adjust seasoning with salt and pepper.
- Step 6: Transfer the mixture to a 9 by 13-inch baking dish.
- Step 7: If using, heat 1/4 cup oil in a small saucepan over medium-high heat. Once shimmering, fry sage leaves for about 20 seconds until crisp. Remove to paper towels and lightly salt. Set aside for garnish.
- Step 8: Sprinkle the shredded Gruyere cheese evenly over the casserole. Broil for several minutes until the cheese melts and turns golden brown, watching closely to avoid burning.
- Step 9: Remove from the oven and let cool slightly. Garnish with fresh or fried sage leaves and serve warm.
Tips & Variations
- Substitute sweet Italian sausage with spicy sausage for a bolder flavor.
- Use smoked gouda instead of Gruyere for a smokier cheese topping.
- For a vegetarian option, omit the sausage and add sautéed mushrooms or lentils.
- Make sure to monitor the broiler closely to prevent the cheese from burning.
- Frying sage leaves is optional but adds a lovely crispy texture and herbal note.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain texture and flavor. Avoid microwaving if possible, as it can make the casserole soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole and refrigerate it before broiling the cheese. When ready, broil and serve as directed.
Is it possible to freeze this casserole?
Yes, freeze the fully cooled casserole without the cheese topping in an airtight container for up to 2 months. Thaw overnight in the fridge, add cheese, and broil before serving.
Print
Cheesy Butternut Squash and Apple Casserole with Sausage and Sage Recipe
- Total Time: 1 hour 17 minutes
- Yield: 4 servings 1x
Description
This Cheesy Butternut Squash Casserole combines the sweet and savory flavors of roasted butternut squash and Honeycrisp apples with seasoned Italian sausage, sautéed fennel and onion, and a golden Gruyere cheese topping. Enhanced with maple syrup, herbes de Provence, and sage, this comforting casserole is perfect for a flavorful fall or winter meal. The roasted vegetables bring a tender, caramelized base, while the broiled cheese adds a rich, crispy finish.
Ingredients
Scale
Vegetables and Fruits
- 2 pounds butternut squash, peeled and cut into medium cubes
- 2 Honeycrisp apples, peeled, cored, and diced to match squash size
- 2 small fennel bulbs, halved, cored, and thinly sliced
- 1 onion, quartered and sliced into thin strips
- Fresh sage leaves for garnish (fresh or fried)
Meat
- 1/2 pound sweet Italian sausage, casings removed and broken into pieces
Oils and Fats
- 2 tablespoons olive oil, divided as needed
- Olive oil, as needed for sautéing
- 1/4 cup oil, for frying sage leaves (optional)
Seasonings and Spices
- Salt, generous amount, to taste
- Black pepper, to taste
- 1/2 teaspoon dried ground sage
- 1 1/2 teaspoons herbes de Provence
Other
- 2 tablespoons pure maple syrup (divided: 1 tablespoon for roasting, 1 tablespoon for mixing)
- 1 cup Gruyere cheese, shredded
Instructions
- Roast the Butternut Squash and Apples: Preheat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray. In a large bowl, toss the cubed butternut squash and diced Honeycrisp apples with 2 tablespoons olive oil, generous salt, black pepper, 1 tablespoon maple syrup, dried ground sage, and herbes de Provence. Spread the mixture in an even layer on the baking sheet and roast for about 35 minutes, stirring occasionally, until the squash is tender and caramelized.
- Brown the Sausage: While roasting, heat a large skillet over medium-high heat with a drizzle of olive oil. Add the sweet Italian sausage pieces and cook, stirring occasionally, until browned and fully cooked through. Remove from skillet and set aside.
- Sauté Fennel and Onion: In the same skillet, add additional olive oil if needed. Add sliced fennel and onion and cook over medium heat for 10 to 12 minutes, stirring periodically, until the vegetables are deeply golden and jammy. Remove from heat and combine with the cooked sausage.
- Combine Ingredients and Prepare for Broiling: Change oven setting to broil. In a large bowl, mix the roasted squash and apples with the sausage, fennel, and onion mixture. Add the remaining 1 tablespoon maple syrup and season with salt and black pepper to taste. Stir well and transfer the mixture to a 9 by 13 inch baking dish.
- Prepare Crispy Sage Leaves (Optional): If using, heat 1/4 cup oil in a small saucepan over medium-high heat until shimmering. Fry fresh sage leaves for about 20 seconds until crisp. Remove and drain on paper towels, sprinkle lightly with salt. Set aside for garnish.
- Broil and Finish: Evenly sprinkle shredded Gruyere cheese on top of the casserole. Place the baking dish under the broiler for several minutes until the cheese melts and turns golden brown. Watch carefully to avoid burning. Remove from oven and allow to cool slightly.
- Garnish and Serve: Top with fried or fresh sage leaves. Serve warm to enjoy the combined sweet, savory, and herbal flavors of this comforting casserole.
Notes
- Use Honeycrisp apples or another sweet variety to balance the savory flavors.
- Fennel adds a subtle anise flavor and sweetness; if unavailable, substitute with celery or leek.
- Optional crispy sage leaves add a delightful texture and herbal aroma.
- Monitor the casserole closely during broiling to prevent cheese from burning.
- This dish can be prepared in advance and reheated before serving.
- For a vegetarian option, omit the sausage and add extra sautéed vegetables or plant-based sausage alternatives.
- Prep Time: 20 minutes
- Cook Time: 57 minutes
- Category: Casserole
- Method: Roasting
- Cuisine: American
Keywords: butternut squash casserole, cheesy casserole, fall recipes, roasted squash, Gruyere cheese, sweet Italian sausage, baked casserole
