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Butternut Squash Casserole

Butternut Squash Casserole: Easy Comfort Food with Turkey Bacon

Butternut Squash Casserole is a savory-sweet dish with turkey bacon, perfect for fall comfort meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course main dish
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • oven
  • baking sheet
  • Skillet
  • mixing bowl
  • 9x13-inch baking dish

Ingredients
  

Vegetables

  • 1 large Butternut squash cubed
  • 2 medium Honeycrisp apples cubed
  • 1 cup Sweet Italian sausage crumbled
  • 1 medium Fennel sliced
  • 1 medium Onion sliced
  • 1 tablespoon Maple syrup for roasting
  • 1 tablespoon Maple syrup for assembling

Herbs and Spices

  • 1 teaspoon Dried sage
  • 1 teaspoon Herbes de Provence
  • ¼ cup Fresh sage leaves optional for garnish

Dairy

  • 1 cup Gruyère cheese grated for topping

Oils

  • 2 tablespoons Olive oil for roasting and sautéing
  • ¼ cup Oil for frying sage leaves

Instructions
 

Preparation

  • 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.

Cooking 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.

Caramelizing Vegetables

  • 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.

Assembling 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 9x13-inch baking dish.

Frying 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.

Finishing and Broiling

  • Top the casserole with grated Gruyère.
  • Broil for a few minutes until melted and lightly golden.
  • Garnish with fried or fresh sage and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 10gVitamin A: 10000IUVitamin C: 20mgCalcium: 300mgIron: 3mg
Keyword Butternut Squash Casserole, Cheesy Casserole, Comfort Food, Fall Dish, Thanksgiving, Vegetable Dish
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