This healthy harvest casserole is packed with chicken sausage, butternut squash, Brussels sprouts, apples and fresh herbs. Paleo and Whole30!
*Originally published in October 2021 and updated in September 2026 with refreshed photos and additional recipe tips. The original recipe has not changed.
This Harvest Casserole is packed with all the best fall flavors! Roasted butternut squash and Brussels sprouts combine with savory chicken sausage, apples, cauliflower rice, pecans, cranberries and fresh herbs for a cozy meal that’s hearty, flavorful and perfect for the season.
Serve it as a healthy fall dinner, make it for meal prep, or add it to your Thanksgiving or holiday menu. It’s Paleo, dairy free, gluten free and Whole30 compatible with the right sausage and dried cranberries.
There are certain recipes that just taste like fall, and this harvest casserole is definitely one of them!
You get savory chicken sausage and herbs, sweet apples and butternut squash, crispy roasted Brussels sprouts, tart cranberries and crunchy pecans all in one dish.
The cauliflower rice brings everything together without making the casserole heavy, and it absorbs all those amazing flavors while it cooks.
It works equally well as a satisfying fall dinner or a hearty holiday side dish, and the leftovers are one of my favorite things about it!
Why You’ll Love This Harvest Casserole
- Loaded with fall flavors: Butternut squash, apples, cranberries, rosemary, sage and thyme make this the ultimate cozy fall recipe.
- Protein packed and satisfying: Chicken sausage turns the casserole into a complete meal instead of just a vegetable side.
- Packed with veggies: You get butternut squash, Brussels sprouts, onions and cauliflower rice in every serving.
- Sweet and savory: Apples and cranberries add just enough sweetness to balance the savory sausage and fresh herbs.
- Great for leftovers: The flavors are even better after they have time to come together.
- Holiday friendly: It makes a colorful Paleo and gluten-free addition to a Thanksgiving or Christmas table.
- Paleo and Whole30: Simply check your chicken sausage and dried cranberry ingredients if you’re making the recipe for a Whole30.
Ingredients You’ll Need
The ingredient list is a little longer than some of my weeknight recipes, but every ingredient adds something important to the final casserole.
Butternut squash: Roasting the squash separately gives it tender centers and caramelized edges while bringing out its natural sweetness.
Brussels sprouts: Roasting also gives the Brussels sprouts much better texture and flavor than simply cooking them directly in the casserole.
Chicken sausage: I love chicken sausage here because it adds plenty of savory flavor and makes the casserole filling enough to serve as a complete meal. Use your favorite flavor that pairs well with fall herbs.
Onion and garlic: They create the savory flavor base for the sausage mixture.
Fresh rosemary, sage, thyme and parsley: Fresh herbs give this casserole its classic fall and holiday flavor.
Cauliflower rice: Cauliflower rice adds volume and texture while soaking up the flavors from the sausage, herbs and apples.
Apple: Honeycrisp is my favorite here because it stays slightly firm and gives the casserole a naturally sweet, tart flavor. Pink Lady or Fuji would also work well.
Pecans: Pecans give you a little crunch and pair perfectly with the squash, apples and cranberries.
Dried cranberries: Their tart-sweet flavor really makes this taste like a harvest casserole. For Whole30, make sure the ingredient list is compatible and doesn’t contain non-compatible added sweeteners.
Cinnamon: Just a small amount enhances the apples and squash without making the casserole taste overly sweet.
How to Make Harvest Casserole
You’ll start by roasting the butternut squash and Brussels sprouts at 425°F. Keeping them on separate baking sheets allows both vegetables to roast instead of steam and makes it easier to remove the Brussels sprouts sooner if they’re browning quickly.
While the vegetables roast, prepare the chicken sausage mixture.
Heat the remaining olive oil in a large skillet and cook the onion until translucent. Add the garlic, followed by the chicken sausage and fresh herbs. Cook until the sausage is nicely browned on the outside.
Next, stir in the cauliflower rice, diced apple, pecans and cinnamon. Cook just until the cauliflower rice and apples begin to soften.
Add the dried cranberries and season the mixture with salt and pepper.
Once the vegetables are roasted, combine everything in a 9 x 13-inch casserole dish.
Bake for another 12-15 minutes at 400°F, until everything is hot and the top of the casserole looks slightly toasted.
Add extra fresh herbs before serving if you’d like.
Tips for the Best Harvest Casserole
Roast the vegetables first
This is one step I wouldn’t skip. Roasting develops much more flavor in both the butternut squash and Brussels sprouts and prevents the final casserole from becoming watery.
Don’t overcook the cauliflower rice
If you’re using frozen cauliflower rice, it softens very quickly once it hits the skillet. You only need to cook it until it’s heated through and beginning to soften since it will continue cooking in the oven.
Cut the vegetables into similar-sized pieces
Keeping the butternut squash cubes fairly uniform helps them roast evenly. Larger Brussels sprouts can be quartered while smaller ones can simply be halved.
Brown the chicken sausage
Allow the sliced sausage to get some color in the skillet instead of simply warming it through. Those browned edges add lots of flavor to the casserole.
Use fresh herbs if possible
Rosemary, sage and thyme are a big part of the flavor profile here, and fresh herbs really make this casserole taste special.
Fresh or Frozen Cauliflower Rice?
Either works!
I usually buy cauliflower that’s already riced because it saves a step, and frozen cauliflower rice is especially convenient because I can always keep a bag on hand.
There is one important difference when cooking them.
Fresh cauliflower rice will take a little longer to soften in the skillet.
Frozen cauliflower rice cooks almost immediately once it’s added, so avoid cooking it too long or it can become mushy.
Either option works beautifully in the casserole and absorbs all the savory flavors from the chicken sausage and fresh herbs.
Can You Make Harvest Casserole Ahead of Time?
Yes. This is a great casserole to prep ahead, especially if you’re making it as part of a holiday meal.
For the best texture, prepare and assemble the casserole through the point just before the final bake. Cover and refrigerate it, then finish baking when you’re ready to serve.
If you’re starting with a cold casserole straight from the refrigerator, it may need a few additional minutes in the oven to heat completely through.
You can also roast the vegetables and prepare the sausage mixture separately ahead of time, refrigerate both, then combine them before baking.
How to Store and Reheat Leftovers
Store leftover harvest casserole in a tightly covered container in the refrigerator for up to 4 days.
Individual portions reheat well in the microwave, making this a great option for meal prep.
For larger portions, cover the casserole and reheat it in the oven until hot, uncovering it toward the end if you’d like to bring back some of the roasted texture on top.
What to Serve With Harvest Casserole
Since this casserole has vegetables, chicken sausage and cauliflower rice, I often serve it all on its own as a complete fall dinner.
It’s also perfect as part of a larger holiday meal.
For Thanksgiving, pair it with roast turkey or chicken and other favorite fall sides. Because it’s naturally gluten free and dairy free, it’s also a great option when you’re serving people with different dietary needs.
For another cozy fall dinner, try my Sausage Stuffed Butternut Squash, Ultimate Stuffed Acorn Squash, Harvest Chicken Bowls, or Apple Cider Chicken.
Harvest Casserole FAQs
Is harvest casserole Whole30?
It can be. The vegetables, fruit, herbs, olive oil, cauliflower rice and pecans are compatible ingredients. Make sure you choose a Whole30-compatible chicken sausage and dried cranberries without non-compatible added sweeteners.
What chicken sausage should I use?
Use a chicken sausage that you enjoy and that pairs well with rosemary, sage and thyme. A mild savory or apple chicken sausage works especially well. If you’re following Whole30, check the ingredient label carefully.
Can I leave out the pecans?
Yes. If you need the casserole to be nut free or simply don’t like pecans, you can leave them out. They add crunch but aren’t necessary for the casserole to work.
What kind of apple is best?
I love Honeycrisp because it has the right combination of sweetness, tartness and texture. Pink Lady, Fuji or another crisp, sweet-tart apple would also be delicious.
Can I serve this for Thanksgiving?
Absolutely! The butternut squash, Brussels sprouts, apples, cranberries and fresh herbs make this especially well suited to Thanksgiving. Serve it as a hearty side dish alongside turkey or make it for another fall or holiday gathering.
Is this a main dish or a side dish?
It can be either. Because it contains chicken sausage, it’s filling enough to work as a complete meal. For a holiday dinner, serve smaller portions and use it as a seasonal side dish.
This harvest casserole has everything I want in a fall recipe – roasted veggies, savory sausage, fresh herbs, apples, cranberries and plenty of cozy flavor.
Whether you’re making it for an easy seasonal dinner, meal prepping for the week or adding it to your Thanksgiving menu, I hope it becomes one of your fall favorites too!
Want More Fall and Thanksgiving Recipes? Try One of These!
Sausage Stuffed Butternut Squash
Maple Bacon Roasted Butternut Squash
Harvest Hash with Apple Vinaigrette
Butternut Squash Sausage Stuffing
Harvest Casserole with Chicken Sausage and Fall Veggies
This savory and sweet harvest casserole is packed with roasted butternut squash and Brussels sprouts, chicken sausage, apples, cauliflower rice, cranberries, pecans and fresh herbs. Serve it as a healthy fall dinner or hearty holiday side dish. Paleo, gluten free, dairy free and Whole30 compatible.
Ingredients
- 3 cups butternut squash cut into 1” cubes
- 1 lb brussels sprouts halved or quartered, depending on size
- 4 tablespoons Olive oil divided
- Sea salt and black pepper
- 1 small yellow onion diced
- 4 cloves garlic minced
- 6 links chicken sausage cut into coin shapes (check ingredients for Whole30)
- 2 teaspoons fresh rosemary minced
- 2 teaspoons fresh sage minced
- 1 teaspoon thyme leaves
- 2 teaspoons fresh parsley minced
- 2 cups cauliflower rice fresh or frozen (buy this pre-riced)
- 1 apple (honey crisp or similar), finely diced
- 1/2 cup pecans chopped
- 1/2 cup dried cranberries juice-sweetened, for Whole30
- 1/2 teaspoon cinnamon
- Sea salt and black pepper to taste
- Fresh herbs for garnish if desired
Instructions
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Preheat your oven to 425° F and line 2 baking sheets with parchment paper. Place the squash on one sheet and the Brussels sprouts on the other. Drizzle both with one tablespoon each of the oil and sprinkle all over with salt and pepper. Bake in the preheated oven for 25 minutes, stirring the Brussels sprouts halfway through. You can remove the Brussels sprouts sooner if you don’t want them to brown too much. Once done, reduce the heat to 400° F.
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Meanwhile, heat a large skillet over medium heat and add the remaining 2 tablespoons of oil. Cook the onions until translucent, then add the garlic and cook about 30 seconds. Stir in the chicken sausage and fresh herbs, and cook until the sausage is browned on the outside.
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Add in the cauliflower rice, apples, pecans and cinnamon and cook, stirring, until the cauliflower rice and apples begin to soften. Stir in the cranberries and season with salt and pepper to taste, then remove from heat.
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Spray a 9 x 13” baking dish with cooking spray and combine the sausage rice mixture with the roasted squash and sprouts in the dish. Bake in the preheated oven for 12-15 minutes or until the top is toasty. Serve garnished with fresh herbs if desired, as a meal or holiday side dish. Enjoy!
This is so delicious! Thanks for sharing!
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Incredible flavor even though it was on the healthier side of recipes. It took a few steps but it was soooo worth it. It made a lot and I am already looking forward to leftovers! I followed the recipe as written but omitted the dried cranberries and added a small amount of shredded gruyere cheese right before baking.
Thank you for a great recipe!
Can this be prepped and cooked ahead and re-heatedv without being soggy? (I’m not much of a cook.)
This Harvest Casserole was so delicious and hardy. The combination of Brussel Sprouts and Cauliflower Rice left me gassy. Other than that it is a great casserole with so much flavor.
This Harvest Casserole sounds absolutely perfect for the season! I especially love the combination of savory and sweet flavors, and it’s fantastic that it’s packed with so many veggies, protein, and fresh herbs. The fact that it’s Paleo and Whole30 friendly makes it even better. Can’t wait to try making this cozy fall dish!
This Harvest Casserole sounds absolutely delicious and perfect for fall! I love that it’s savory *and* sweet, plus packed with veggies, protein, and fresh herbs. The fact that it’s Paleo and Whole30 is a huge bonus, making it a healthy and satisfying meal. Can’t wait to try this!
This Harvest Casserole sounds absolutely perfect for fall! I love the savory and sweet combination, and that it’s packed with veggies, protein, and fresh herbs. The Paleo and Whole30 compliance is fantastic. Definitely adding this to my meal plan!