Butternut Squash Casserole

There’s something soul-warming about the flavors of fall—especially when they come together in a bubbling, golden casserole like this.

This Butternut Squash Casserole with Sausage and Apples is everything I love in a comfort dish: savory, sweet, cheesy, and deeply satisfying.

Why You’ll Love This Recipe

A perfect harmony of sweet and savory

Loaded with texture—from roasted veggies to gooey cheese

Great for holiday meals or hearty weeknight dinners

Fragrant herbs and maple syrup for bold fall flavor

Simple to prep ahead and finish right before serving

What You’ll Need (Ingredient Highlights)

Butternut squash: Earthy, sweet, and perfectly tender when roasted.

Honeycrisp apples: Tart-sweet flavor that balances the savory sausage.

Sweet Italian sausage: Adds richness and herby depth.

Fennel & onion: Caramelized until golden and jammy—so much flavor!

Maple syrup: A little goes a long way to enhance the squash and apple.

Herbes de Provence & sage: Aromatic, earthy herbs that make this dish shine.

Gruyère cheese: Nutty, melty topping that brings it all together.

Fried sage leaves: Optional but beautiful for garnish.

Pro Tips Before You Start

Cut squash and apples into similar-sized chunks for even roasting.

Don’t skip caramelizing the fennel and onions—it’s a game-changer!

Use freshly grated Gruyère for the best melt and flavor.

Taste before baking—adjust seasoning if needed for that sweet-savory balance.

Broil just until bubbly and golden—watch closely to avoid burning.

How to Make Butternut Squash Casserole with Sausage & Apples

Step 1: Roast the Squash and Apples

Preheat oven to 425°F and line a baking sheet with foil, lightly sprayed.

Toss cubed squash and apples with olive oil, salt, pepper, 1 tablespoon maple syrup, dried sage, and Herbes de Provence.

Spread onto the baking sheet and roast for about 35 minutes, stirring occasionally until tender.

Step 2: Cook the Sausage

While the veggies roast, heat a skillet over medium-high heat with a drizzle of oil.

Add crumbled sweet Italian sausage and cook until browned.

Transfer to a bowl and set aside.

Step 3: Caramelize Fennel and Onion

In the same skillet, add a bit more oil if needed.

Sauté sliced fennel and onion together for 10–12 minutes until golden and soft.

Add to the sausage mixture.

Step 4: Assemble the Casserole

Once roasted, switch oven to broil.

In a large bowl, combine the squash/apple mixture with the sausage, fennel, and onion.

Add the remaining tablespoon of maple syrup, toss well, and season again to taste.

Transfer everything to a 9×13-inch baking dish.

Step 5 (Optional): Fry Sage Leaves

Heat ¼ cup oil in a small pan.

Fry sage leaves for about 20 seconds until crisp.

Drain on paper towels and sprinkle with salt.

Step 6: Finish and Broil

Top the casserole with grated Gruyère.

Broil for a few minutes until melted and lightly golden.

arnish with fried or fresh sage and serve warm.

What to Serve It With

Roasted chicken or turkey

A crisp green salad with lemon vinaigrette

Warm crusty bread

A glass of dry white wine or sparkling cider

Variations / Substitutions

Vegetarian version: Skip sausage or use plant-based sausage.

Different cheese: Swap Gruyère for fontina, cheddar, or mozzarella.

Apple swap: Try pears or use tart Granny Smith for a sharper bite.

Spicy twist: Use hot Italian sausage for heat.

More herbs: Add fresh rosemary or thyme for deeper herbal notes.

Storage & Leftovers

Store in an airtight container in the fridge for up to 4 days.

Reheat in the oven or microwave until warmed through.

Freeze in portions for up to 2 months. Thaw overnight before reheating.

Leftovers make a fantastic brunch hash with eggs on top!

FAQs

Can I prep this casserole ahead of time?
Yes! Assemble and refrigerate it unbaked. Add cheese and broil just before serving.

Do I need to peel the apples?
Peeling helps them soften and blend into the dish better, but it’s optional.

What can I use instead of Herbes de Provence?
Use a mix of thyme, rosemary, and oregano if needed.

Is the maple syrup necessary?
It enhances the flavor, but you can reduce or omit it for a less sweet version.

Can I roast the sausage with the squash?
It’s better cooked separately to control browning and avoid overcooking the apples.

What’s a good Gruyère substitute?
Fontina or sharp white cheddar work great!

Can I make this in a smaller dish?
Yes, just scale down the ingredients or use two smaller pans.

Final Thoughts

This Butternut Squash Casserole with Sausage and Apples is more than just a side dish—it’s a full-flavored celebration of fall.

From the sweet roasted apples to the savory sausage and bubbling cheese topping, it’s a crowd-pleaser you’ll want to make again and again.

Whether served at a holiday feast or a quiet family dinner, it brings warmth and joy to the table.