Jennifer Alexander Ruple

This casserole is rustic, warm and highlights the best of the season – creamy butternut squash, sweet apples and caramelized fennel. It’s paired with Italian sausage and topped with a layer of Gruyere cheese resulting in a hearty and flavorful dish perfect for any autumn evening. 6 servings

• 2 pound butternut squash, peeled and cut into 1-inch cubes
• 2 apples, peeled, cored and cut into 1-inch cubes
• 2 tablespoons olive oil
• Kosher salt to taste
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme
• 1/2 pound sweet Italian sausage, casings removed and crumbled
• 1 medium size fennel bulb, stalks and fronds removed, cored and sliced
• 1 medium onion, thinly sliced
• 1 cup Gruyere cheese, grated
• Fresh sage leaves and fennel fronds for garnish

Heat oven to 425 F. Line a baking sheet with foil and lightly coat with cooking spray.

In a large bowl, combine squash and apple cubes, olive oil, salt to taste, pepper, sage, thyme, and 1 tablespoon of the maple syrup. Spread mixture evenly on baking sheet. Roast for about 30 minutes or until squash is tender.

In a large skillet, add a small amount of olive oil and cook the sausage until brown. Remove from pan. Add in the onion and fennel and sauté until both are caramelized. Remove from pan and add to sausage.

When the squash and apples are finished roasting, remove from the oven. Turn the oven to broil.

In a large bowl, combine the sausage mixture, the squash and apples, the remaining 1 tablespoon of maple syrup and salt and pepper to taste.

Spoon into an 8 x 8 casserole dish. Top with cheese and broil for a few minutes until the cheese is bubbly and browned.

Garnish with fresh sage leaves and fennel fronds.