03/10/2026
Because it's APPLE and PUMPKIN season, I just had to share this great savory dish and our family loves to have for dinner :)
Apple, sausage and butternut fall casserole
Ingredients
• 1 medium-large butternut squash cubed
• 2 lbs loose pork sausage
• 1 large onion or 2 small diced
• 3 tbsp olive oil
• Salt and pepper to taste
• 2 cloves garlic minced
• 1 medium-large apple cored and diced
• 2 cups fresh spinach roughly chopped
• 2 Tbsp poultry seasoning
• sea salt and black pepper to taste
Instructions
1. Preheat your oven to 350 F.
2. Cube the squash and place into a 9x13 baking dish. Toss with olive oil, salt, pepper, and poultry seasoning.
3. While the squash roasts, make the topping. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
4. In a medium skillet, heat the olive oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
5. While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining olive oil. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
6. Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
7. Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat oven to 350 and spread your topping onto the squash.
8. Bake for another 15 minutes until the top gets nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!
