Butternut Squash Casserole With Cheesy Topping
Butternut squash casserole with cheesy topping is full of cozy, fall flavors! It's layered with sweet butternut squash cubes, chunks of sweet apple, Italian sausage, fresh herbs, fennel, and a delicious cheesy topping.
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Ingredients
- 2 lbs butternut squash
- 2 medium-sized apples
- 2 tbsp + 1 tsp olive oil
- 2 tbsp maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp thyme
- ½ tsp sage
- ½ tsp rosemary
- 1 lbs ground Italian sausage
- 2 fennel bulbs
- 1 large onion
- 4 oz white cheddar cheese
- 4 oz gruyere cheese
Instructions
Prep
- First, preheat the oven to 425 degrees.
- Next, line a baking sheet with parchment paper.
- Coat the 9 x 13 baking pan with a tablespoon of olive oil and set aside.
- Peel the butternut squash. I've found the best way to peel the squash is with a vegetable peeler. Cut the squash in half from top to bottom with a sharp knife and scoop out the seeds with a spoon (save the seeds and roast them just like pumpkin seeds for a yummy snack). Place the squash on the cutting board, cut side down for stability, and cut into 1-inch cubes.
- Peel the cut the apple into similar size cubes.
- Mince the herbs finely and add to a large bowl along with the cubed butternut squash and apple chunks.
- Add 2 tbsp olive oil, 2 tbsp maple syrup, 1/2 tsp each minced rosemary, sage, thyme, and salt, and 1/4 tsp black pepper; toss to coat.
Cook
- Turn the squash mixture out onto the prepared baking sheet. Place it in the preheated oven and roast for 30-35 minutes, flipping halfway through, until the squash and apple pieces are tender.
- While the squash and apples roast, prepare the sausage. Place a large skillet, like cast iron, onto the stove over medium-high heat and add 1 tbsp of olive oil. Crumble the Italian sausage into the pan and cook until brown. Then, remove from the pan and add to a heat-proof, medium bowl.
- There should be some fat remaining in the pan from the sausage, but if there isn't, add a drizzle (1 tbsp) of olive oil to the pan. Dice the onion and fennel into small pieces and add to the cast iron pan. Sautee for 10-12 minutes over medium heat until soft and starting to brown. Turn off the heat, remove from the pan, and add to the bowl with the sausage; toss to combine.
Assemble
- Remove the squash and apples from the oven when they're tender and set the oven to broil.
- Combine the casserole by gently spooning the roasted butternut squash and apples into the prepared baking dish. They're soft, so be gentle handling so you don't mash them.
- Layer the sausage, fennel, and, onion mixture over the squash and apples. Using a wooden spoon, carefully lift the squash and apples a bit, letting the sausage, onion, and fennel fall amid the squash and apple chunks.
- Shred the cheddar and gruyere cheese and sprinkle over the top of the casserole. Finish the casserole by placing it under the broiler for 2 or 3 minutes, or until the cheese is just starting to melt.
- Garnish with additional chopped herbs or fennel fronds.
Store
- Allow the casserole to cool completely to room temperature before placing the leftover butternut squash casserole into an airtight container. Refrigerate for up to 5 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 232.9kcalCarbohydrates: 29.4gProtein: 9.7gFat: 10gSaturated Fat: 5.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.7gCholesterol: 29.8mgSodium: 375.9mgPotassium: 753.3mgFiber: 5.5gSugar: 13.4gVitamin A: 12440.4IUVitamin C: 34.5mgCalcium: 340.7mgIron: 1.4mg
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