Winter Squash & Potato Casserole
It’s officially fall which means we are making our first official autumn recipe! With a combination of sweet winter squash (we used a variety called North Georgia Candy Roaster) potatoes, fennel, breakfast sausage, apples, onions and cheese this is one of those super comforting and healthy recipes that I hope you’ll turn to all season long.
This recipe has a few different steps involved but it actually comes together fairly quickly once you’re done chopping everything.
If the weather has a touch of crispness in the air I think this should be your first recipe to celebrate the changing of the seasons.
Happy cooking everyone!
Winter Squash & Potato Casserole
Prep Time: 25 minutes Cook Time: 1 hour Serves: 6-8
- 2 1/2 pounds winter squash (any variety) peeled and cubed into medium-size chunks
- 1 1/2 pound potatoes, cubed into medium-size chunks
- 2 Honey crisp apples, peeled, cored and cubed into larger chunks (to match the squash)
- melted ghee, duck fat or butter for cooking
- Salt and pepper to taste
- 2 tablespoons pure maples syrup, divided
- 1 1/2 teaspoons ground dried sage
- 1 pound sweet Italian sausage or breakfast sausage, casings removed and crumbled
- 2 small fennel bulbs (stalks/fronds removed), cut in half lengthwise, cored, and thinly sliced
- 1 onion, quartered and thinly sliced
- 1 cup grated sharp cheddar cheese
- 1/2 cup minced parsley for serving
Preparation
- Preheat your oven to 425 F and lightly grease two baking sheets.
- Place the cubed butternut squash, potatoes and apples into a large bowl, and drizzle in about 2 tablespoons of melted ghee. Sprinkle over a generous couple of pinches of salt and black pepper, along with 1 tablespoon of the maple syrup and the dried sage.
- Turn the mixture out onto the prepared baking sheets, and roast for about 35 minutes, stirring occasionally for even roasting, or until the squash and potatoes are tender.
- Meanwhile, place a large cast iron skillet over medium-high heat, and add a bit of ghee or butter. Once the pan is hot, add the sausage and cook until browned and cooked through, about 7 minutes. Remove from the pan and keep in a bowl.
- Add a touch more ghee or butter to the pan and then add the sliced fennel and onion and caramelize together for about 10-12 minutes, or until deeply golden and a bit jammy in texture. Remove from pan and add to the sausage.
- Once the butternut squash mixture is roasted, switch your oven setting to “broil”.
- To prepare the casserole, carefully spoon the roasted squash mixture into a large bowl, and add the sausage/fennel/onion mixture to that. Pour in the remaining 1 tablespoon maple syrup and toss to combine. Sprinkle with more salt and pepper to taste. Spoon into a baking dish (roughly 9 by 13).
- To finish the casserole, top with the grated cheese and place into the oven under the broiler for a few minutes, until the cheese is melted and golden-brown.
- Remove from the oven and sprinkle with the parsley. Serve warm.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
I’m going to try this recipe. Since I’m t trying to cut down on red meats and animal products, I will try it with a little less sausage and cheese.
It should still work out just fine with less cheese and meat!
Can this be made without the sausage?
Absolutely! enjoy!!
Fall in a dish! I just made this and it was a huge hit. Comforting and nourishing as the weather cools.
I’m so happy to hear! We’ve made this three times since I posted it. We can’t get enough!