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The Boat Shed Kitchen

Butternut Squash Casserole

This butternut squash casserole is warm, comforting, and full of fall flavors—sweet roasted squash, juicy apples, caramelized fennel and onions, and savory sausage, all topped with melty Gruyère cheese. Whether you're hosting a holiday dinner or just want something cozy for a chilly evening, this dish is a must-try.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 pounds butternut squash peeled and cubed
  • 2 Honeycrisp apples peeled, cored, cubed
  • Olive oil
  • Salt and black pepper
  • 2 tbsp pure maple syrup divided
  • ½ tsp dried sage
  • 1½ tsp Herbes de Provence
  • ½ pound sweet Italian sausage crumbled
  • 2 small fennel bulbs cored, thinly sliced
  • 1 onion thinly sliced
  • 1 cup grated Gruyère cheese
  • Fresh or fried sage leaves for garnish

Method
 

  1. Preheat oven to 425°F. Line a baking sheet with foil and spray lightly.
  2. Toss squash and apples with oil, salt, pepper, 1 tbsp maple syrup, sage, and Herbes de Provence.
  3. Roast for 35 minutes, stirring occasionally.
  4. In a skillet, heat oil and cook sausage until browned. Remove and set aside.
  5. Add more oil if needed. Sauté fennel and onion for 10–12 minutes until caramelized.
  6. Combine with sausage.
  7. See full steps with tips & photos → https://theboatshedcafe.com/butternut-squash-casserole/

Notes

  • Use pre-cut squash to save time on prep.
  • Don’t skip the Herbes de Provence—it brings a fragrant, earthy depth to the dish.
  • Swap Gruyère for fontina or mozzarella if preferred.