Dishing Up the Dirt

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

  1. Preheat your oven to 425 F and lightly grease two baking sheets.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the butternut squash mixture is roasted, switch your oven setting to “broil”.
  7. 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).
  8. 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.
  9. 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


Leave a Reply

4 thoughts on “Winter Squash & Potato Casserole

  1. Carmen Visconti says:

    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.

    1. Andrea says:

      It should still work out just fine with less cheese and meat!

  2. Stephanie says:

    Can this be made without the sausage?

    1. Andrea says:

      Absolutely! enjoy!!

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