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Butternut Squash Casserole

Hearty Butternut Squash Casserole for Cozy Fall Nights

This Butternut Squash Casserole is a comforting dish celebrating fall flavors, featuring roasted squash, sweet apples, and savory sausage.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium Butternut Squash Fresh is best for optimal flavor.
  • 2 medium Apples Granny Smith is recommended.
  • 2 tablespoons Maple Syrup Can substitute with honey.
  • 1 pound Sweet Italian Sausage Turkey sausage can be used or omitted for vegetarian version.
  • 1 medium Fennel Can substitute with sweet onion.
  • 1 medium Onion Sweet onion enhances sweetness.
  • 1 cup Gruyere Cheese Use sharper cheeses for a punch.
For Serving
  • 1/4 cup Fresh Herbs Chopped parsley or thyme.
  • 1 bowl Side Salad Light green salad pairs wonderfully.

Equipment

  • Oven
  • Baking dish
  • Skillet
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Peel and cube the butternut squash and slice the apples. Toss with maple syrup and roast for 25-30 minutes.
  2. In a skillet, heat olive oil and sauté fennel and onion until golden brown, about 10-12 minutes. Set aside.
  3. In a baking dish, combine the roasted squash and apples with the caramelized fennel and onions. Add sausage if using, and fold gently.
  4. Sprinkle Gruyere cheese over the mixture and bake for 25-30 minutes, until the cheese is bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 8000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

This casserole is gluten-free and can be made vegetarian by omitting the sausage. For best texture, prepare ahead of time without cheese and add just before baking.

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