Nothing warms up a chilly fall evening quite like my Cheesy Butternut Squash Casserole bubbling away in the oven. This dish became our family favorite after one lucky experiment when I tossed together leftover roasted squash, some apples from the orchard, and that half-pack of sausage in the fridge. The magic happens when sweet roasted squash meets savory sausage and melty Gruyere cheese – it’s comfort food that actually makes you feel good about eating it.
I love how the maple syrup caramelizes the squash and apples while roasting, and how the herbes de provence perfume the whole kitchen. The crispy sage garnish? That was my husband’s brilliant idea after our first bite of this casserole. Now it’s our go-to dish for everything from weeknight dinners to holiday potlucks. Trust me, even squash skeptics come back for seconds!
Table of Contents
Table of Contents
Why You’ll Love This Cheesy Butternut Squash Casserole
This cozy casserole has won over even my pickiest eater – and it might just become your new fall favorite too! Here’s why:
- That perfect sweet-savory balance – caramelized squash and apples meet hearty sausage and nutty Gruyere
- Comes together with simple roasting and sautéing – no fancy techniques needed
- Makes your house smell like a cozy autumn day (thank you, herbes de provence!)
- Works as both a satisfying main or standout side dish for gatherings
- Leftovers (if you have any!) taste even better the next day
Ingredients for Cheesy Butternut Squash Casserole
Gathering these simple ingredients is half the fun – each one adds its own special touch to this cozy casserole. Here’s what you’ll need:
- For roasting: 2 lb butternut squash (peeled and cubed into 1-inch pieces), 2 Honeycrisp apples (peeled, cored, and diced), 2 tbsp olive oil (divided), 1 tbsp maple syrup, 1/2 tsp dried sage, 1 1/2 tsp herbes de provence, salt and black pepper to taste
- For the savory base: 1/2 lb sweet Italian sausage (crumbled), 2 small fennel bulbs (thinly sliced), 1 onion (cut into thin strips)
- The cheesy finish: 1 cup shredded Gruyere cheese, fresh sage leaves for garnish, 1/4 cup oil for frying sage (optional but oh-so-good!)
Pro tip: Don’t skimp on the Gruyere – its nutty flavor makes this casserole sing! And if you’ve never worked with fresh fennel before, you’re in for a treat – its mild licorice flavor mellows beautifully when caramelized.
How to Make Cheesy Butternut Squash Casserole
Okay, let’s dive into the good stuff! This casserole comes together in three simple stages – roast, sauté, and broil. I promise it’s easier than it sounds, and the results will have everyone asking for seconds.
Step 1: Roast the Squash and Apples
First, crank your oven to 425°F – this high heat helps caramelize all those natural sugars beautifully. Toss your squash cubes and apple pieces with 1 tbsp olive oil, maple syrup, dried sage, herbes de provence, salt, and pepper. Spread them out in a single layer on a baking sheet (trust me, overcrowding leads to steaming, not roasting!). Pop them in the oven for about 35 minutes, stirring halfway through. You’ll know they’re done when the edges turn golden and the squash is fork-tender.
Step 2: Cook the Sausage and Aromatics
While that’s roasting, grab your favorite skillet and brown the sausage over medium heat. Once it’s nicely crisped (about 5 minutes), scoop it out and set aside. In that same flavorful pan, add another tbsp of oil and toss in your sliced fennel and onion. Here’s my secret – cook them low and slow for 10-12 minutes until they’re meltingly soft and caramelized. That sweet, mellow flavor is worth the wait!
Step 3: Assemble and Broil
Now for the fun part! In a large bowl, gently mix your roasted squash and apples with the sausage, fennel, and onion. Add any remaining maple syrup and adjust the seasoning if needed. Transfer this glorious mixture to your baking dish and shower it with that glorious Gruyere cheese. Slide it under the broiler for just 2-3 minutes – keep an eye on it! You want bubbly, golden perfection, not a burnt top. Garnish with fresh (or crispy fried) sage leaves, and prepare for the compliments to roll in!
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Irresistible Cheesy Butternut Squash Casserole
A hearty and flavorful casserole featuring roasted butternut squash, apples, sausage, and Gruyere cheese.
- Total Time: 65 mins
- Yield: 6 servings 1x
Ingredients
- 2 lb butternut squash, peeled and cut into 1-inch cubes
- 2 Honeycrisp apples, peeled, cored, and diced
- 2 tbsp olive oil (divided)
- 1 tbsp maple syrup
- 1/2 tsp dried sage
- 1 1/2 tsp herbes de provence
- Salt and black pepper, to taste
- 1/2 lb sweet Italian sausage, crumbled
- 2 small fennel bulbs, thinly sliced
- 1 onion, cut into thin strips
- 1 cup shredded Gruyere cheese
- Fresh sage leaves (for garnish)
- 1/4 cup oil (for frying sage, optional)
Instructions
- Preheat oven to 425°F. Roast squash and apples with oil, maple syrup, sage, herbes de provence, salt, and pepper for 35 minutes.
- Cook sausage in a skillet until browned. Remove and set aside.
- Caramelize fennel and onion in the same skillet for 10-12 minutes.
- Combine roasted squash, apples, sausage, fennel, and onion. Add remaining maple syrup and season.
- Transfer to a baking dish and top with Gruyere cheese.
- Broil until cheese is melted and golden.
- Garnish with fried or fresh sage leaves and serve warm.
Notes
- Frying sage leaves is optional but adds a crispy texture.
- Adjust seasoning to balance sweet and savory flavors.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Casserole
- Method: Roasting, Broiling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg
Tips for the Best Cheesy Butternut Squash Casserole
After making this casserole more times than I can count, I’ve picked up some tricks that take it from good to “can I get the recipe?” good. First, don’t skip frying those sage leaves – just 10 seconds in hot oil transforms them into crispy, fragrant little flavor bombs. Taste as you go with the seasoning – sometimes I’ll add an extra drizzle of maple syrup if the squash isn’t super sweet, or a pinch more herbes de provence if the flavors need perking up. And here’s my golden rule: let it rest for 5 minutes after broiling so the cheese sets perfectly instead of sliding right off your spoon!
Ingredient Substitutions and Variations
Don’t stress if you’re missing an ingredient – this casserole is super flexible! Swap the Italian sausage for chicken sausage (or go meatless with mushrooms) if you prefer. Gruyere can become sharp cheddar or fontina in a pinch, though the flavor will change slightly. Want extra crunch? Toss in some toasted pecans or walnuts with the roasted squash. For a vegetarian version, just double up on the fennel and add a splash of apple cider vinegar to brighten things up. The beauty of this recipe is how easily it adapts to what you’ve got on hand! If you enjoy squash recipes, you might also like my butternut squash gnocchi with sausage.
Serving Suggestions for Cheesy Butternut Squash Casserole
This casserole shines as both a main or side dish! My family loves it with crusty sourdough to soak up the cheesy goodness, or paired with a simple arugula salad for contrast. For dinner parties, I’ll serve smaller portions alongside roasted chicken – the flavors complement each other perfectly. And don’t forget to drizzle any pan juices over each serving – that’s liquid gold! If you are looking for more side dish inspiration, check out our recipes section.
Storage and Reheating Instructions
This casserole keeps beautifully! Store leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for 3-4 days. For longer storage, freeze portions before adding the cheese topping – it’ll keep for 2 months. When reheating, skip the microwave and use the oven (350°F for 15-20 minutes) to bring back that perfect crispy-cheesy texture. A quick broil at the end makes it taste freshly made!
Nutritional Information
Now, I’m no nutritionist, but I do love knowing what’s going into our family meals! Here’s the scoop on one serving of this cozy casserole (based on my exact ingredients): about 320 calories, 18g fat (6g saturated), 28g carbs with 5g fiber, and 12g protein. But here’s my kitchen confession – these numbers can wiggle a bit depending on your sausage’s leanness or how generous you are with that glorious Gruyere! If you want to see more of our recipe adventures, follow us on Facebook.
What I love most is how this dish packs in all that squash and apple goodness while still feeling indulgent. The fiber from the squash keeps you full, and those natural sugars mean you’re not loading up on processed sweeteners. Just remember – nutrition labels vary by brand, so consider this your friendly estimate rather than a lab-certified fact. Now go enjoy that cheesy goodness without a shred of guilt! For another hearty fall option, you might enjoy this spicy butternut squash sweet potato soup.
Frequently Asked Questions
Over the years, I’ve gotten some great questions about this Cheesy Butternut Squash Casserole – here are answers to the most common ones:
Can I use frozen butternut squash?
Absolutely! Just thaw and pat it dry really well to remove excess moisture before roasting. The texture might be slightly softer, but it still tastes delicious. This trick saves me during busy weeks!
How can I make this vegetarian?
Easy-peasy! Skip the sausage and add extra caramelized fennel or mushrooms for that savory depth. A splash of balsamic vinegar at the end adds nice acidity to balance the sweetness.
What other cheeses work besides Gruyere?
Fontina or sharp white cheddar make great substitutes if Gruyere isn’t your thing. For a fun twist, try a mix of Parmesan and mozzarella – the kids go crazy for that version!
Can I prep this casserole ahead?
You bet! Assemble everything (minus the cheese topping) up to a day in advance. Just cover and refrigerate, then add the cheese and broil when you’re ready to serve. Perfect for stress-free entertaining!
Final Thoughts
I hope this cheesy butternut squash casserole brings as much cozy joy to your table as it does to mine! Give it a try this week and tell me how it turns out – I’d love to hear your twists on this family favorite. Happy cooking! If you are looking for more ways to use sausage, check out our Italian sausage gnocchi soup recipe.
