Cheesy Butternut Squash Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
