If you’re craving something cozy and packed with fall flavors, this Autumn Butternut Squash and Italian Sausage Casserole Recipe is an absolute winner. It’s perfect for chilly evenings when you want a comforting meal that’s both hearty and a little fancy at the same time. I love pulling this together when butternut squash is at its prime—its natural sweetness balanced with savory Italian sausage makes for a dish that everyone at the table will enjoy.
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In the Kitchen
This autumn-inspired casserole brings together sweet roasted butternut squash, savory Italian sausage, and a luscious white wine cream sauce for an effortless yet impressive meal. The textures and flavors meld beautifully, making it comforting but not heavy. I always find it’s a crowd-pleaser for both weeknights and casual dinner parties.
- Juicy and Tender Every Time: Roasting the squash and cauliflower first lets them caramelize perfectly while the sausage simmers in a flavorful sauce.
- Golden, Satisfying Finish: That broiled cheese topping adds a toasty, bubbly finish that’s simply irresistible.
- Simple Ingredients, Big Impact: Rely on quality Italian sausage and fresh sage for a fragrant, hearty sauce without fuss.
- Weeknight to Weekend Ready: This recipe scales up easily and reheats beautifully for leftovers or entertaining.
Ingredients at a Glance
Choosing fresh, seasonal produce and high-quality Italian sausage will make all the difference in your Autumn Butternut Squash and Italian Sausage Casserole Recipe. Aim for vibrant butternut squash and fragrant fresh sage to elevate the flavors naturally.
- Butternut squash: Pick a firm squash with smooth skin, free from bruises or soft spots for the best texture when roasted.
- Italian sausage: Fresh, well-seasoned sausage packs the dish with a savory punch; mild or spicy works based on preference.
- White wine: Use a dry white wine you enjoy drinking, as it adds brightness and depth to the sauce.
- Fresh sage: Finely chopped, this herb gives a warm, earthy aroma that complements both the squash and sausage.
- Cheeses (Parmesan & mozzarella): Freshly grated Parmesan for melting into the sauce, and mozzarella for a gooey, golden crust on top.
Heads-Up: Exact measurements and full instructions are in the printable recipe card at the bottom for ease while cooking.
How to Make Autumn Butternut Squash and Italian Sausage Casserole Recipe
Step 1 — Roast the Vegetables Until Golden
Preheat your oven to 425°F and grease the bottom of a 9×13” baking dish. Toss the butternut squash cubes, cauliflower florets, and sliced shallots with olive oil, Italian seasoning, salt, and pepper right in the dish. Spread everything evenly so each piece gets some space to roast and caramelize. Pop it in the oven and bake for 30 minutes, until the vegetables look tender with some golden, toasty edges. You'll notice that roasting adds a lovely depth to the squash's natural sweetness.
Step 2 — Make the Sausage White Wine Sauce
While the vegetables roast, brown the ground Italian sausage in a skillet over medium heat, breaking it up with a wooden spoon. Cook just until no pink remains—about 6–8 minutes. Drain off excess grease for a cleaner sauce. Then pour in the dry white wine and let it simmer for 3 minutes to reduce and concentrate the flavors. Stir in fresh sage, minced garlic, red pepper flakes to your liking, and salt and pepper. Cook for another minute before adding the heavy cream. Turn up the heat just to bring the sauce to a gentle boil, then simmer for 2 minutes to thicken slightly. Off the heat, mix in the grated Parmesan for richness. This sauce is truly the star — creamy, herby, and perfectly balanced.
Step 3 — Combine, Top, and Bake to Perfection
After 30 minutes of roasting, reduce the oven temperature to 350°F. Pour the sausage white wine sauce evenly over the roasted vegetables and gently stir them together in the baking dish so every bite is coated. Sprinkle the parmesan and mozzarella cheeses on top, covering the surface for a rich and melty topping. Return the casserole to the oven and bake for another 20 minutes to meld all the flavors. Finally, switch the oven to broil and watch the cheese bubble and brown for 3 to 5 minutes. Just be careful not to burn it! Let the casserole rest for about 10 minutes out of the oven — this helps the sauce thicken slightly and the flavors settle beautifully before you dig in.
Things to Remember
There are a few little details I like to keep in mind when making this Autumn Butternut Squash and Italian Sausage Casserole Recipe to get the best results and avoid common pitfalls. It’s all about timing the roast, controlling moisture, and nailing that perfect golden topping.
- Doneness Cue: The vegetables should be tender and caramelized before adding the sauce, with no crunchy squash pieces.
- Temperature Trick: Lower the oven after roasting veggies to let the sauce come together without drying out the casserole.
- Make-Ahead Move: You can roast the vegetables and prepare the sausage sauce a day ahead, then assemble and bake just before serving.
- Common Pitfall: Avoid over-broiling the cheese topping—it can go from golden to burnt in under a minute.
Ways to Serve It
Finishing Touches
I love a sprinkle of fresh parsley or a few sage leaves on top just before serving to add a pop of green and fresh flavor. Sometimes, I like to drizzle a touch of extra virgin olive oil or even a splash of balsamic glaze to brighten the dish. These simple touches elevate the casserole without overshadowing its cozy soul.
Plays Well With
This casserole pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a side of roasted brussels sprouts for added texture. For a heartier meal, some crusty bread alongside makes it easy to scoop up every last bit of the creamy sauce. You'll find this combo hits just the right balance on your plate.
Simple Plating Upgrades
For special occasions, serve the casserole in individual ramekins or small cast iron skillets for a cozy, rustic presentation. Garnish with a sprinkle of grated Parmesan and a tiny sage leaf on each portion. Even for weeknights, a colorful napkin and warm plates elevate the experience effortlessly.
Make-Ahead & Keeping Fresh
Storing Leftovers
Let the casserole cool completely before transferring leftovers to an airtight container. It will keep well in the fridge for up to 3 days. The texture remains creamy, though the top cheese crust softens over time. I usually reheat gently to keep it tender and avoid drying out the squash.
Freezing Tips
This casserole freezes well and makes a fantastic make-ahead meal. Freeze in a sealed dish or portioned containers for up to 2 months. To thaw, move it to the fridge overnight, then reheat gently in the oven or microwave for best texture. Avoid freezing the casserole after broiling the cheese on top, as it won’t re-crisp well from frozen.
Reheating Autumn Butternut Squash and Italian Sausage Casserole Recipe Without Drying Out
To warm leftovers, I recommend the oven set around 325°F. Cover with foil for the first 10-15 minutes to trap moisture, then remove foil for the last 5 minutes to revive that melty cheese topping. Alternatively, a microwave with a damp paper towel over the dish works quickly but can soften the cheese crust. The air fryer is great too—heat at 320°F for 5-7 minutes for a crispy finish without drying the veggies.
Frequently Asked Questions
Absolutely! Swap the Italian sausage for a plant-based sausage or sautéed mushrooms and a bit more herbs to keep the savory depth. The creamy sauce works beautifully either way.
I like using fresh, sweet Italian sausage from my local butcher or grocery store. You can choose spicy if you prefer a bit of heat. Just make sure it’s well-seasoned and not pre-cooked.
Yes! Roast the vegetables and make the sausage sauce ahead of time, then assemble and bake the day you want to serve. This really cuts down active cooking time.
A dry white like Pinot Grigio or Sauvignon Blanc complements the dish nicely. They have crisp acidity that balances the creamy sauce and rich sausage flavors.
Final Thoughts
The Autumn Butternut Squash and Italian Sausage Casserole Recipe is one of those dishes I keep coming back to every fall because it’s reliably delicious and surprisingly easy. It’s a perfect way to welcome the season and fill your home with warm aromas. Whether you’re serving up a weeknight dinner or impressing friends on the weekend, this casserole feels like a hug on a plate. Give it a try—you'll enjoy how effortlessly it turns simple ingredients into magic.
PrintFull Printable Recipe
Autumn Butternut Squash and Italian Sausage Casserole Recipe
This Autumn Butternut Squash and Italian Sausage Casserole combines roasted seasonal vegetables with a creamy white wine and sausage sauce, topped with melted cheeses for a comforting and flavorful meal perfect for cozy dinners.
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Ingredients
Vegetables
- 3 cups cubed butternut squash
- 2 cups cauliflower florets
- 1 large shallot, thinly sliced (about ⅓ cup)
- 2 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
White Wine Sauce
- 1.5 lbs ground Italian sausage
- 1 cup dry white wine
- 2 tablespoon fresh sage, finely chopped
- 4 cloves garlic, minced
- Red pepper flakes, to taste
- Salt and pepper, to taste
- 2 cups heavy cream
- ½ cup grated Parmesan cheese
Toppings
- ½ cup Parmesan cheese
- ½ cup shredded mozzarella cheese (can substitute cheddar)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F and grease the bottom of a 9×13” baking dish. Toss together the cubed butternut squash, cauliflower florets, thinly sliced shallot, olive oil, Italian seasoning, salt, and pepper directly in the baking dish.
- Roast Vegetables: Place the baking dish in the oven and bake the vegetables for 30 minutes until tender and beginning to brown.
- Cook Sausage: While the vegetables roast, cook the ground Italian sausage in a skillet over medium heat, breaking it up with a spoon, until it is fully cooked and no longer pink. Drain excess grease carefully.
- Make White Wine Sauce: Pour the dry white wine into the skillet with the cooked sausage. Cook down the wine for 3 minutes to reduce slightly. Stir in fresh chopped sage, minced garlic, red pepper flakes, salt, and pepper, cooking for 1 more minute.
- Add Cream and Cheese: Add the heavy cream to the sausage mixture and bring it to a boil. Reduce heat and simmer for 2 minutes, then turn off heat and stir in ½ cup grated Parmesan cheese until well combined. Set the sauce aside.
- Combine and Lower Oven Temperature: After the vegetables have roasted for 30 minutes, reduce the oven temperature to 350°F. Pour the sausage and white wine cream sauce over the roasted vegetables in the baking dish and gently stir to combine everything evenly.
- Add Toppings and Bake: Sprinkle the ½ cup Parmesan cheese and ½ cup shredded mozzarella cheese evenly over the casserole. Bake for an additional 20 minutes to heat through and melt the cheese.
- Broil for Browning: Turn the oven to broil and broil the casserole for 3 to 5 minutes, watching closely to brown the cheese without burning it.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 10 minutes before serving to let the flavors meld and the dish set. Enjoy your hearty autumn casserole!
Notes
- Substitute shredded cheddar for mozzarella if preferred for a sharper cheese flavor.
- Use gluten-free sausage to make the dish gluten-free if needed.
- To reduce calories, swap heavy cream for half-and-half or a lighter cream alternative, though the sauce will be less rich.
- Be sure to monitor the broiling step carefully as cheese can burn quickly under high heat.
- Fresh sage adds the best flavor, but dried sage can be used in a pinch—use one-third the amount if dried.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
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