Ingredients
Scale
- 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