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Butternut Squash Casserole

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This butternut squash casserole has all the flavors of fall with apples, sweet sausage, caramelized fennel and onions, plus Gruyere cheese!

Ingredients

Scale
  • 1 (2 ½ to 3 pound) butternut squash, peeled, seeded and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt
  • Black pepper
  • 1 pound sweet Italian sausage, casings removed
  • 1 large fennel bulb, cored and thinly sliced (fronds reserved for garnish)
  • 1 large yellow onion, halved and thinly sliced
  • 2 cloves garlic, pressed through garlic press
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • 2 medium apples (such as Honeycrisp or Fuji), peeled, cored and cut into ½-inch cubes
  • 1 cup Gruyere cheese, grated
  • ½ cup heavy cream
  • 2 large eggs
  • ¼ cup grated Parmesan cheese
  • ¼ cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat the oven to 400°, and line a baking sheet with parchment paper.
  2. Add the cubed butternut squash to the baking sheet, drizzle with the 2 tablespoons of olive oil, plus a couple of pinches of salt and pepper, and toss to coat; roast for 30 minutes, or until tender and lightly caramelized; remove from oven and allow to cool slightly. (Leave oven on.)
  3. While the squash roasts, prepare the remainder of the casserole: place a large skillet over medium-high heat, and add in the sausage; cook, breaking up the meat with a spoon, until cooked through and no longer pink, about 8-10 minutes; use a slotted spoon to remove the sausage from the skillet and onto a plate/bowl, and set aside for a moment.
  4. To the same skillet (with the sausage drippings), add the sliced fennel and the onion, and sauté for about 15-20 minutes, or until very soft and caramelized, stirring frequently; add a couple of pinches of salt and pepper as they cook.
  5. Once the fennel and onion are caramelized, add in the garlic, the thyme and the nutmeg, and stir to combine; next, add in the diced apples, and stir to combine; allow the apples to cook for about 2-3 minutes, just to soften slightly.
  6. Add the sausage back into the skillet, along with the roasted butternut squash, and gently fold all ingredients together to combine; turn the heat off.
  7. In a medium-size bowl, whisk together the Gruyere cheese, the heavy cream and the eggs, plus a pinch or two of salt and pepper, until smooth and well-combined.
  8. Pour the cheese/cream mixture over the sausage/veggie mixture, and gently fold to incorporate.
  9. Transfer the mixture to a buttered 9” x 13” baking dish, and spread into an even layer; set aside for a moment.
  10. Prepare the topping by combining the Parmesan cheese with the panko breadcrumbs and the melted butter, plus a pinch of salt and pepper, and stir with a fork to combine; sprinkle this over the casserole in an even layer.
  11. Place the casserole into the 400° oven to bake for 30-35 minutes, or until hot and bubbly, and the topping is golden-brown.
  12. Allow the casserole to stand for 10 minutes before serving; garnish with some of the reserved fennel fronds, if desired.

Notes

Allow the casserole to stand for 10 minutes after baking for easier serving. Garnish with reserved fennel fronds for a fresh, decorative touch. Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.

Nutrition

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