Description
This easy Harvest Casserole is a comforting fall dinner made with roasted butternut squash, sweet potatoes, Brussels sprouts, chicken sausage, apples, and aromatic herbs. Perfect for family dinners, Thanksgiving gatherings, and meal prep, this hearty casserole combines sweet and savory flavors in one delicious dish.
Ingredients
2 cups butternut squash, peeled and cubed
1 large sweet potato, peeled and diced
1½ cups Brussels sprouts, halved
1 medium apple, cored and chopped
1 small yellow onion, diced
2 garlic cloves, minced
12 ounces fully cooked chicken sausage, sliced
¼ cup dried cranberries
¼ cup chopped pecans (optional)
2 tablespoons olive oil
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried sage
¼ teaspoon ground cinnamon
Salt and black pepper to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish and set aside.
Step 2: Prepare the Vegetables
Wash and peel the vegetables as needed. Cut the butternut squash and sweet potato into evenly sized cubes. Halve the Brussels sprouts, dice the onion, mince the garlic, and chop the apple.
Step 3: Season and Roast the Vegetables
Place the butternut squash, sweet potato, and Brussels sprouts on a large baking sheet. Drizzle with olive oil and season with rosemary, thyme, sage, salt, and black pepper. Toss until evenly coated. Roast for 20–25 minutes, stirring halfway through, until the vegetables begin to soften and turn golden.
Step 4: Cook the Chicken Sausage
While the vegetables roast, heat a skillet over medium heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook for another 30 seconds. Add the sliced, fully cooked chicken sausage and cook until lightly browned and heated through.
Step 5: Assemble the Harvest Casserole
Transfer the roasted vegetables into the prepared baking dish. Add the cooked chicken sausage mixture, chopped apple, dried cranberries, and cinnamon. Gently toss everything together to distribute the ingredients evenly.
Step 6: Bake the Casserole
Place the casserole in the oven and bake uncovered at 400°F (200°C) for 15–20 minutes, until the vegetables are fork-tender and the casserole is thoroughly heated.
Step 7: Garnish and Serve
Remove the casserole from the oven and sprinkle chopped pecans over the top if desired. Let rest for 5 minutes before serving warm.
Notes
Vegetable Substitutions: Replace butternut squash with pumpkin, carrots, or parsnips depending on seasonal availability.
Vegetarian Option: Substitute chicken sausage with chickpeas, cooked lentils, or plant-based sausage.
Cheesy Variation: Add shredded cheddar, mozzarella, or Parmesan during the final 5 minutes of baking.
Apple Selection: Honeycrisp and Granny Smith apples work particularly well because they maintain their texture during baking.
Make Ahead: Prepare the vegetables and sausage mixture in advance and refrigerate separately until ready to assemble.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Freezing: Freeze cooled portions in freezer-safe containers for up to 2–3 months for best quality.
Reheating: Reheat in the oven at 350°F (175°C) until the center reaches 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Dinner
- Method: Oven Baked, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: Not calculated
- Sugar: Not calculated
- Sodium: Not calculated
- Fat: Not calculated
- Saturated Fat: Not calculated
- Unsaturated Fat: Not calculated
- Trans Fat: Not calculated
- Carbohydrates: Not calculated
- Fiber: Not calculated
- Protein: Not calculated
- Cholesterol: Not calculated
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