Cheesy Butternut Squash Casserole Recipe

Introduction

This Cheesy Butternut Squash Casserole is a delightful blend of sweet roasted squash and apples paired with savory sausage and caramelized fennel and onion. Topped with nutty Gruyere cheese, it’s a comforting dish perfect for family dinners or holiday gatherings.

Ingredients

• 2 honeycrisp apples, peeled, cored, and diced
• Salt, to taste
• 2 lb butternut squash, peeled and cut into 1-inch cubes
• 1/2 tsp dried sage
• 1 1/2 tsp herbes de provence
• 1 tbsp maple syrup
• Black pepper, to taste
• 2 tbsp olive oil (extra virgin recommended)
• 1 onion, cut into thin strips
• 2 small fennel bulbs, thinly sliced
• 1/2 lb sweet Italian sausage, casings removed and crumbled
• Olive oil, as needed
• 1 tbsp maple syrup (for assembly)
• 1/4 cup oil (optional, for frying sage)
• Fresh sage leaves (for garnish)
• Salt and pepper, as desired
• 1 cup shredded Gruyere cheese

Instructions

1. Step 1: Preheat your oven to 425°F and line a baking sheet with foil, misting it with cooking spray. In a large bowl, combine the butternut squash cubes and diced apples. Drizzle with 2 tablespoons olive oil, then season generously with salt and black pepper. Add maple syrup, dried sage, and herbes de Provence, and toss to coat evenly. Spread the mixture on the prepared baking sheet and roast for about 35 minutes, stirring occasionally, until the squash is tender.
2. Step 2: While the squash roasts, heat a large skillet over medium-high heat with a little olive oil. Add the crumbled sweet Italian sausage and cook, stirring occasionally, until browned and cooked through. Remove the sausage and set aside.
3. Step 3: In the same skillet, add more olive oil if needed. Add the sliced fennel and onion, cooking over medium heat for 10-12 minutes until deeply golden and caramelized. Stir occasionally for even cooking. Remove the vegetables and add them to the bowl with the cooked sausage.
4. Step 4: Switch the oven to broil. In a large bowl, combine the roasted squash and apples with the sausage, fennel, and onion mixture. Pour in 1 tablespoon maple syrup and toss to blend flavors. Season with salt and pepper to taste. Transfer everything to a 9×13-inch baking dish and spread evenly.
5. Step 5: Sprinkle the shredded Gruyere cheese evenly over the top of the casserole. Broil for 3-5 minutes or until the cheese is melted and lightly golden. Garnish with fresh sage leaves, optionally fried in oil for extra flavor.

Tips & Variations

• Use Sweet Italian sausage or substitute with spicy sausage for a bolder flavor.
• Frying fresh sage leaves in olive oil and sprinkling them on top adds a crispy, aromatic touch.
• For a vegetarian version, omit the sausage and add sautéed mushrooms or cooked lentils instead.
• Roast the squash and apples a day ahead to save time on busy cooking days.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve the texture and cheese melt. Avoid microwaving to keep the topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, Gruyere adds a wonderful nuttiness, but you can substitute with fontina, mozzarella, or even sharp cheddar for a slightly different flavor.

How do I know when the squash is done roasting?

The squash should be tender when pierced with a fork and lightly caramelized on the edges after about 35 minutes. Stirring occasionally helps to roast evenly.

Cheesy Butternut Squash Casserole Recipe

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This Cheesy Butternut Squash Casserole is a comforting, sweet-savory dish combining roasted butternut squash and Honeycrisp apples with Italian sausage, caramelized fennel and onions, and melty Gruyere cheese. Roasting enhances the natural sweetness of the squash and apples, while the sausage and vegetables add depth and savory richness. Finished under the broiler for a bubbly cheesy top, this casserole is perfect for fall or holiday meals.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Squash and Apples

• 2 lb butternut squash, peeled and cut into 1-inch cubes
• 2 Honeycrisp apples, peeled, cored, and diced to match squash size
• 2 tbsp olive oil (extra virgin preferred)
• Salt, to taste
• Black pepper, to taste
• 1 tbsp pure maple syrup
• 1/2 tsp dried ground sage
• 1 1/2 tsp herbes de Provence

Sausage and Vegetables

• 1/2 lb sweet Italian sausage, casings removed and crumbled
• 2 small fennel bulbs, halved, cored, and thinly sliced
• 1 onion, cut into thin strips
• Olive oil, as needed for cooking

Assembly and Topping

• 1 tbsp maple syrup
• 1 cup shredded Gruyere cheese
• Salt and pepper, as desired
• Fresh sage leaves, for garnish (optional)

Instructions

1. Roast the Butternut Squash and Apples: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly spray with cooking spray. In a large bowl, combine the cubed butternut squash and diced Honeycrisp apples. Drizzle with 2 tablespoons olive oil, then season generously with salt, black pepper, dried sage, and herbes de Provence. Add 1 tablespoon maple syrup and toss well to coat. Spread the mixture evenly on the baking sheet. Roast for about 35 minutes, stirring occasionally to ensure even cooking, until the squash is tender and lightly caramelized.
2. Cook the Sausage: While the squash and apples roast, heat a large skillet over medium-high heat. Add a small drizzle of olive oil once hot. Add the crumbled sweet Italian sausage and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked sausage from the skillet and set aside in a bowl.
3. Caramelize the Fennel and Onion: In the same skillet, add a bit more olive oil if needed. Add the thinly sliced fennel and onion. Cook over medium heat, stirring occasionally, for 10-12 minutes until deeply golden, jammy, and caramelized. Remove from heat and add the fennel and onion to the bowl with the cooked sausage. Optionally, let the pan simmer for another minute on low heat to intensify the sweetness.
4. Combine and Assemble the Casserole: Switch the oven setting to broil. In the large bowl, combine the roasted butternut squash and apples with the sausage, fennel, and onion mixture. Add the remaining 1 tablespoon maple syrup, toss to blend flavors, and season with salt and pepper to taste. Transfer the entire mixture evenly into a 9×13 inch baking dish. Sprinkle the shredded Gruyere cheese evenly over the top.
5. Broil the Casserole: Place the baking dish under the broiler. Broil for 3-5 minutes or until the cheese is melted, bubbly, and golden brown. Watch carefully to avoid burning. Remove from the oven once the topping is perfectly melted and browned.
6. Serve: Garnish with fresh sage leaves if desired and serve warm as a savory-sweet side dish or comforting vegetarian main.

Notes

• You can substitute the sweet Italian sausage with a vegetarian sausage for a meatless version.
• Adjust seasoning to taste, especially salt and pepper after combining all ingredients.
• Watch closely during broiling as cheese can burn quickly.
• The casserole can be prepared a day ahead up to assembly, then refrigerated and broiled just before serving.
• Fresh sage leaves for garnish add an aromatic herbal note but are optional.

Keywords: butternut squash casserole, cheesy squash casserole, roasted squash and apple, sweet Italian sausage casserole, fall side dish, comfort food, Gruyere cheese casserole