Fall is a time of transition. It’s the smell of apples baking and the sight of jack-o-lantern grins. It’s a walk in the woods with crunching leaves underfoot. It’s that feeling when something warm and comforting is brought to the table.
This butternut squash casserole is rustic and warm and highlights the best of the season – creamy squash, sweet apples and caramelized fennel. It’s paired with sweet Italian sausage and topped with a layer of Gruyere cheese resulting in a hearty and flavorful dish perfect for any autumn evening. Add a little green with a sprinkling of fresh sage leaves and fennel fronds. Enjoy!
Butternut Squash Casserole with Sausage and Fennel
6 servings
2 pounds butternut squash, peeled and cut into 1 inch cubes
2 apples, peeled, cored and cut into 1 inch cubes
2 tablespoons olive oil
Kosher salt to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons pure maple syrup
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
1/2 pound sweet Italian sausage, casings removed and crumbled
1 medium sized fennel bulb, stalks and fronds removed, cored and sliced
1 medium onion thinly sliced
1 cup Gruyere cheese, grated
Fresh sage leaves and fennel fronds for garnish
Heat oven to 425 F. Line a baking sheet with foil and
lightly coat with cooking spray.
In a large bowl, combine squash and apples cubes, olive oil,
salt to taste, pepper, sage, thyme, and 1 tablespoon of the maple syrup. Spread
mixture evenly on baking sheet. Roast for about 30 minutes or until squash is
tender.
In a large skillet, add a small amount of olive oil and cook
the sausage until brown. Remove from pan. Add in the onion and fennel and sauté
until both are caramelized. Remove from pan and add to sausage.
When the squash and apples are roasted. Remove from oven
turn the oven to broil.
In a large bowl, combine the sausage mixture, the squash and
apples, the remaining 1 tablespoon of maple syrup and salt and pepper to taste.
Spoon into an 8 x 8 casserole dish. Top with Gruyere cheese
and broil for a few minutes until the cheese is bubbly and browned.
Garnish with fresh sage leaves and fennel fronds.