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Ingredients
  • 2 pounds butternut squash, peeled and cubed into medium-sized chunks
  • 2 Honeycrisp apples, peeled, cored, and cubed into larger chunks
  • Olive oil, for drizzling
  • Salt and black pepper, to taste
  • 2 tablespoons pure maple syrup, divided
  • ½ teaspoon dried sage
  • 1 ½ teaspoons Herbes de Provence
  • ½ pound sweet Italian sausage, casings removed and crumbled
  • 2 small fennel bulbs, thinly sliced
  • 1 onion, quartered and thinly sliced
  • 1 cup grated Gruyere cheese
  • Fresh sage leaves for garnish (optional, fried)
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