Description
A comforting fall casserole combining sweet butternut squash, tart apples, and savory sausage, baked until tender and golden.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound sweet or spicy Italian sausage, casings removed
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 large apples (such as Honeycrisp or Granny Smith), peeled, cored, and cut into 1/2-inch chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken or vegetable broth
- 1/2 cup dry breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
- In the same skillet, add remaining 1 tablespoon olive oil. Add butternut squash and cook, stirring occasionally, for 5 minutes. Add apple chunks and onion, cook 4 minutes more. Stir in garlic, sage, thyme, salt, and pepper, cooking 1 minute until fragrant.
- Return sausage to the skillet. Pour in broth and stir to combine. Transfer mixture to the prepared baking dish.
- In a small bowl, mix breadcrumbs, Parmesan cheese, and melted butter until crumbly. Sprinkle evenly over the casserole.
- Bake uncovered for 25-30 minutes, until squash is tender and topping is golden brown. Let stand 5 minutes before serving.
Notes
For a vegetarian version, substitute sausage with 1 can of drained chickpeas or 8 ounces of sliced mushrooms. To make ahead, assemble casserole without topping, cover, and refrigerate up to 24 hours. Add topping just before baking and increase bake time by 10 minutes.
Nutrition
- Calories: 410
- Sugar: 16g
- Fat: 22g
- Carbohydrates: 42g
- Protein: 18g