3 cups butternut squash, peeled and cubed
2 Honeycrisp apples, pelled, cored and cubed
olive oil
salt and pepper
2 tbsp maple syrup, divided
1/2 tsp dried sage
1 1/2 tsp Herbes de Provence
3 sweet Italian sausages, casings removed
1 fennel bulb, stalks removed, cut in half, cored and thinly sliced
1 onion, quartered and thinly sliced
1 cup Gruyere or Swiss cheese (I used a bagged shredded blend)
- Preheat oven to 425 degrees, line a baking sheet with foil and spray with cooking spray.
- Place the squash and apple cubes on the sheet, drizzle with 2 tbsp olive oil, salt and pepper to taste and one tbsp maple syrup. Toss to coat well. Bake for 35 minutes stirring occasionally.
- Heat a skillet with a drizzle of olive oil and cook the sausage, breaking it up into crumbles until browned and cooked through. Remove sausage from pan and add fennel and onion, cooking until caramelized (12-15 minutes, add small amounts of water if pan dries out).
- In a large bowl, add roasted squash and apples with sausage and caramelized fennel and onion. Add one tbsp maple syrup and stir gently to combine.
- Pour into a prepared casserole dish and top with the cheese. Broil a few minutes until cheese is melted and slightly browned.
