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Butternut Squash and Apple Casserole with Sausage, Gruyere, and Fried Sage Recipe

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★★★★★

4.2 from 63 reviews

A warm and comforting Butternut Squash Casserole featuring roasted squash and apples, savory Italian sausage, caramelized fennel and onions, topped with melted Gruyere cheese and garnished with fragrant sage leaves. This recipe perfectly balances sweet and savory flavors and is ideal for fall and winter meals.

Ingredients

Scale

Roasted Butternut Squash and Apples

  • 2 pounds butternut squash, peeled and cubed into medium-size chunks
  • 2 Honeycrisp apples, peeled, cored and cubed into larger chunks
  • Olive oil, about 2 tablespoons plus more for sautéing and frying
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons pure maple syrup, divided use
  • 1/2 teaspoon ground dried sage
  • 1 1/2 teaspoons Herbes de Provence

Sausage and Vegetables

  • 1/2 pound sweet Italian sausage, casings removed and crumbled
  • 2 small fennel bulbs (stalks/fronds removed), cut in half lengthwise, cored, and thinly sliced
  • 1 onion, quartered and thinly sliced

Topping and Garnish

  • 1 cup grated Gruyere cheese
  • Fresh sage leaves (fresh or fried), for garnish

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly mist it with cooking spray to prevent sticking.
  2. Season Squash and Apples: In a large bowl, combine the cubed butternut squash and apples. Drizzle about 2 tablespoons of olive oil over them. Sprinkle with salt, black pepper, 1 tablespoon of maple syrup, dried sage, and Herbes de Provence. Toss well to coat everything evenly.
  3. Roast Squash and Apples: Spread the mixture onto the prepared baking sheet in a single layer. Roast for about 35 minutes, stirring occasionally to ensure even cooking, until the squash is tender and caramelized slightly.
  4. Cook Sausage: While the squash roasts, heat a large skillet over medium-high heat and add a small drizzle of olive oil. Once hot, add the crumbled sweet Italian sausage. Cook for a few minutes until browned and cooked through. Remove from the skillet and set aside.
  5. Caramelize Fennel and Onion: If needed, add a little olive oil to the skillet. Add the sliced fennel and onion to the pan and cook over medium heat, stirring frequently, for 10 to 12 minutes until they turn deeply golden and develop a jammy texture. Remove and combine with the cooked sausage.
  6. Switch Oven to Broil: Once the squash and apples are tender, change the oven setting to broil to prepare for finishing the casserole.
  7. Combine and Transfer: Transfer the roasted butternut squash and apples into a large bowl. Add the sausage, fennel, and onion mixture. Pour in the remaining 1 tablespoon of maple syrup and toss everything together. Adjust salt and pepper to enhance the sweet-savory balance. Spoon the mixture into a roughly 9 by 13-inch baking dish.
  8. Fry Sage Leaves (Optional): In a small saucepan or pot, heat about 1/4 cup of olive oil until shimmering. Add fresh sage leaves and fry for approximately 20 seconds until crisp. Remove and drain on paper towels. Lightly salt and set aside to garnish the casserole.
  9. Add Cheese and Broil: Sprinkle the grated Gruyere cheese evenly over the casserole. Place the dish under the broiler for a few minutes until the cheese is melted, bubbly, and golden brown.
  10. Garnish and Serve: Garnish the casserole with either the fried sage leaves or fresh sage leaves. Serve warm as a delightful main or side dish.

Notes

  • To avoid overcooking, watch the casserole carefully under the broiler to prevent burning the cheese.
  • Frying sage leaves is optional but adds a lovely crispy texture and an herbal aroma.
  • You can substitute sweet Italian sausage with turkey sausage for a leaner version.
  • Herbes de Provence can be replaced with a mix of dried thyme, rosemary, and oregano if unavailable.
  • Leftover casserole reheats well in the oven or microwave and can be served for up to 3 days refrigerated.

Keywords: Butternut Squash Casserole, roasted squash, sweet Italian sausage, Gruyere, caramelized fennel, autumn recipes, savory-sweet casserole

Find it online: https://foodiecara.com/butternut-squash-and-apple-casserole-with-sausage-gruyere-and-fried-sage-recipe/