Butternut Squash Fennel Casserole

Butternut Squash Leeks Casserole

5
MINUTES
PREP TIME
45
MINUTES
COOKING TIME
50
MINUTES
TOTAL
TIME
6
SERVES
SERVINGS

Click Link to view Video Recipe:

https://vimeo.com/1082951610

Ingredients

  • 2 Packages Harvest Fresh Cubed Butternut Squash
  • 2 Honey-crisp apples, peeled, cored, and cubed
  • 4 Tbsp. maple syrup or honey, divided
  • 1 Large Onion, sliced
  • 1 Cup Gruyere Cheese, grated
  • ½ Tsp. Sage, dried, ground
  • 1 ½ Tsp. Italian Seasoning
  • 1 lb. Sweet/Hot Italian sausage, casings removed and crumbled
  • 2 Small fennel bulb, thinly sliced
  • 3 Tbsp. Olive Oil, divided
  • Salt and Pepper

What You Need

Preparation

  1. Pre-heat oven to 400 degrees. Light Spray a baking sheet with cooking spray.
  2. In a large bowl, add cubed butternut squash, apples, 2 Tbsp olive oil, 2 Tbsp. Maple syrup, sage, Italian seasoning, salt, and pepper, mix until combined.
  3. On a baking sheet, add butternut squash mixture, spread evenly, place in oven for 35 minutes, roast until tender.
  4. Sausage Meat: In a Skillet, on medium to high heat, once hot, add 1 Tbsp olive oil, sausage meat, cook until meat is browned. Remove from heat, place in a bowl.
  5. In the same Skillet, on medium to high heat, add fennel and onion, sauté for 12 minutes until caramelized. Remove from heat, add to sausage meat.
  6. In a large bowl, add cooked Sausage meat, Fennel mixture, add 2 Tbsp maple syrup, and salt and pepper to taste, top with roasted butternut squash and apples. Mix until combined
  7. Assemble: In a baking dish, add Butternut Squash Sausage Mixture, spread evenly, top with Gruyere cheese, place in oven on broil, until cheese is melted and golden brown. Remove from heat, and ready to serve.
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