Butternut Squash Casserole

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This gluten-free Butternut Squash Casserole tastes just like fall. Roasted squash, potatoes, and apples are combined with sautéed aromatics, then served with melted Gruyère cheese and maple syrup on top. Full of cozy flavors and easy to make!

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course, Side Dish

Cuisine: American, Italian

Diet: Gluten Free

Keyword: Butternut Squash Casserole

Servings:

Author: Erin Alvarez

Ingredients

1 lb. butternut squash cubed into 1” pieces
2 russet potatoes peeled and cubed into 1” pieces
1 apple cubed into 1” pieces
2 tbsp olive oil
Salt and pepper
4 mild Italian chicken sausage links casing removed
2 tbsp butter
1 onion diced
3 garlic cloves
2 tbsp fresh sage chopped
1 tbsp fresh thyme
2 tbsp maple syrup plus more to taste (I ended up using 3 tbsp)
1 cup gruyere cheese

Instructions

Preheat oven to 425°F and spray a large baking sheet with nonstick spray.
Add the squash, potatoes and apple to a bowl, then drizzle with olive oil, salt and pepper.
Transfer the vegetables to the baking sheet and roast in the oven for 30-35 minutes, flipping halfway through.
Meanwhile, cook the chicken sausage in a large, deep skillet over medium heat, using a wooden spoon to break it up until it’s browned and cooked through. Use a slotted spoon to remove it and place it in a bowl.
To that same skillet, add the butter. Once melted, add the onion and sauté for 3-4 minutes until softened. Add the garlic, sage and thyme and sauté for 1 minute, then remove the skillet from the heat. Last, stir in the maple syrup.
Grease a large casserole dish with nonstick spray, then transfer the sausage, onion mixture and roasted vegetables to the dish.
Sprinkle cheese over top, then bake for 5 minutes until the cheese is melted and broil for 1-2 minutes. Before serving, I like to add 1 teaspoons of maple syrup on top (this is optional). Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition