Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash & Apple Casserole with Caramelized Fennel and Gruyere – A Cozy Fall Delight

Cozy up with Butternut Squash & Apple Casserole topped with Gruyere and caramelized fennel this season.

Ingredients

Scale
  • Main Ingredients:
  • 2pounds butternut squash, peeled and cubed into medium chunks
  • 2Honeycrisp apples, peeled, cored, and cubed (slightly larger than squash cubes)
  • Olive oil, for roasting and sautéing
  • Salt and black pepper, to taste
  • 2 tablespoonspure maple syrup, divided
  • 1/2 teaspoonground dried sage
  • 1 1/2 teaspoonsHerbes de Provence
  • 1/2pound sweet Italian sausage, casings removed and crumbled
  • 2small fennel bulbs, cored and thinly sliced
  • 1onion, quartered and thinly sliced
  • 1 cupgrated Gruyere cheese
  • Fresh sage leaves, for garnish (optional)

Instructions

  1. 1. Roast the Butternut Squash and Apples:
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with foil coated lightly with cooking spray.
  3. In a large bowl, combine the cubed butternut squash and apples with 2 tablespoons olive oil, a sprinkle of salt and pepper, 1 tablespoon maple syrup, dried sage, and Herbes de Provence. Toss to coat.
  4. Spread the mixture on the prepared baking sheet and roast for 35 minutes, stirring halfway, until the squash is tender.
  5. 2. Cook the Sausage and Caramelize the Vegetables:
  6. While the squash and apples roast, heat a drizzle of olive oil in a large skillet over medium-high heat.
  7. Add the crumbled sausage and cook until browned and fully cooked. Set aside.
  8. In the same skillet, add a little more oil if necessary, then add the sliced fennel and onion. Sauté for about 10-12 minutes until the vegetables are caramelized and golden. Remove from the skillet and combine with the cooked sausage.
  9. 3. Prepare the Casserole:
  10. Preheat your oven broiler.
  11. In a large mixing bowl, combine the roasted squash, apples, and sausage-fennel-onion mixture. Drizzle with the remaining 1 tablespoon maple syrup and toss. Adjust seasoning with salt and pepper, if desired.
  12. Spoon this mixture into a medium-sized (about 9×13 inch) baking dish.
  13. Optional Garnish – Fried Sage Leaves:
  14. For a crispy garnish, heat 1/4 cup olive oil in a small pan until shimmering. Add sage leaves and fry for about 20 seconds until crisp. Drain on paper towels, sprinkle with salt, and set aside.
  15. 4. Finish the Casserole:
  16. Sprinkle the grated Gruyere cheese evenly over the casserole.
  17. Place under the broiler for a few minutes until the cheese is melted and golden-brown.
  18. Garnish with fresh or fried sage leaves, if desired. Serve hot.
  19. Social Media Post
  20. This comforting fall casserole blends savory, sweet, and nutty flavors with tender butternut squash, caramelized fennel, and creamy Gruyere cheese. It’s the perfect side for any holiday table or cozy meal! Topped with melted cheese and garnished with crisp sage, every bite is packed with seasonal flavors.
  • Author: Chef mia