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Butternut Squash Casserole

Cozy Butternut Squash Casserole for Heartwarming Meals

This Butternut Squash Casserole combines roasted squash, apples, sausage, and cheese for a hearty, gluten-free dish perfect for fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 large Butternut Squash Provides sweetness and earthy flavor; use fresh, not frozen, for best results.
  • 2 medium Apples Adds natural sweetness and tartness; substitute with firm pears if desired.
  • 1 lb Sweet Italian Sausage Introduces protein and savory depth; can be omitted for a vegetarian option.
  • 1 medium Fennel Offers a unique, slightly sweet flavor; can replace with more onions if not preferred.
  • 1 medium Onion Contributes sweetness when caramelized; it's an essential base flavor.
  • 3 tbsp Maple Syrup Enhances sweetness and balances flavors; honey can be used as a substitute.
  • 1 cup Gruyere Cheese Adds a melty, savory layer on top; use stronger cheese for more flavor.
  • 2 tbsp Olive Oil Essential for roasting; can substitute with melted butter if preferred.
Optional Toppings
  • 1/2 cup Bread Crumbs Sprinkling them on top adds a delightful crunch; gluten-free varieties are available.
  • 2 tbsp Fresh Herbs Chopped sage or thyme right before serving enhances the aromatic experience.

Equipment

  • Oven
  • Baking dish
  • skillet
  • Large bowl
  • Parchment paper
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions for Butternut Squash Casserole
  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with olive oil or cooking spray.
  2. Peel, seed, and cube the butternut squash and dice the apples. Toss them in a large bowl with maple syrup. Spread on a baking sheet and roast for 25-30 minutes.
  3. Slice the fennel and onions thinly. Heat a couple of tablespoons of olive oil in a skillet. Add the vegetables and sauté for about 15 minutes until golden brown.
  4. In a large mixing bowl, combine the roasted squash and apples with the caramelized fennel and onions. If using sausage, add it now and mix thoroughly.
  5. Transfer the mixture into the greased baking dish. Optionally, add a layer of bread crumbs and top with shredded Gruyere cheese.
  6. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 500mgPotassium: 750mgFiber: 5gSugar: 8gVitamin A: 900IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Allow leftovers to cool before storing in an airtight container for up to 3 days in the fridge. For longer storage, freeze before baking.

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