This butternut squash casserole is the perfect savory side dish for fall and the holiday season. Butternut squash combines with kale, onion, and cheese and is topped with buttery panko breadcrumbs. This is a great make-ahead side dish for Thanksgiving!
While I absolutely love the sweetness of my sweet potato casserole, I was looking for a savory companion for it, and thus this delicious butternut squash casserole recipe was born. It’s like the sweet potato casserole’s savory cousin. If you are looking for another vegetable side dish to add to your holiday table, this is it!
Key Ingredients for Butternut Squash Casserole
- Butternut squash: Use a medium-sized butternut squash (about 2 1/2 pounds before peeling). Peel and cut it into evenly sized one inch cubes.
- Kale: Remove the thick stem and chop the kale into bite-sized pieces.
- Parmesan: Use freshly grated Parmesan cheese to add a salty and savory flavor that balances the sweetness of the squash.
- Low-moisture mozzarella: Freshly grated mozzarella cheese melts perfectly throughout the casserole.
- Sage and thyme: These are two of my favorite herbs to use in fall recipes. I recommend using finely ground herbs so they incorporate evenly throughout the casserole.
- Panko breadcrumbs: Tossed with melted butter, panko breadcrumbs create a delicious crispy topping.
How to Make Butternut Squash Casserole
- Roast the squash. Toss the peeled and diced squash with oil, salt, and pepper and then spread it on a rimmed baking sheet lined with parchment paper. Roast it for 20 minutes at 400 degrees Fahrenheit. We avoid completely cooking the squash here as it will continue to cook when the casserole is baked.
- Cook the remaining vegetables. In a skillet, sauté the kale, onion, and garlic with butter and herbs until the onion is translucent and the kale is tender, about three to five minutes. Add a small splash of water (around a tablespoon) to deglaze the pan.
- Assemble the casserole. Combine the roasted squash and kale mixture with both cheeses and transfer to the baking dish.
- Add the topping and bake. Toss the panko breadcrumbs with melted butter, sprinkle over the casserole, and bake until golden, about 25 minutes at 350 degrees Fahrenheit.
Tips for the Best Butternut Squash Casserole
- Cut the squash evenly. You are looking for approximately one-inch pieces. When the squash is cut evenly, all of the cubes will cook until tender at the same time.
- Don’t overcook the squash. We are purposely taking it out of the oven before you would if you were making it for my fall harvest salad because it will continue to cook in the assembled casserole.
- Remove the kale stems. The stems are really thick and tough. Remove them before chopping the kale to avoid an unpleasant texture in the casserole.
Making Butternut Squash Casserole Ahead
This is the perfect holiday side dish to make up to 24 hours in advance. Prepare the casserole up to the point of topping with breadcrumbs. Cover the casserole dish and store in the refrigerator. Before baking, top with the buttered breadcrumbs, and bake for 30 to 35 minutes or until the middle of the casserole registers 165 degrees Fahrenheit.
Substitutions and Variations
- Use spinach instead of kale: Spinach is a great substitute for kale. It does, however, release more liquid when it is cooked down. Be sure to drain any excess liquid before adding in the squash.
- Switch up the cheeses: Instead of mozzarella, try this with gruyère or sharp white cheddar for a more intense flavor.
- Add in sausage: Before cooking the vegetables, brown 1 pound of Italian sausage in the skillet. Then add the onion, garlic, and kale, skipping the butter and using the grease from the sausage to sauté the vegetables. Drain any excess grease and then add the dried herbs. Additionally, use a 9 by 13 inch baking dish instead of a 2 quart baking dish.
Storing and Reheating Leftovers
Leftovers should be stored in an airtight container in the refrigerator for three to four days. Reheating leftovers in a 350 degree Fahrenheit oven will help keep the topping crunchy.
What to Serve with Butternut Squash Casserole
This is an ideal Thanksgiving side dish, and it pairs perfectly with some of my other holiday favorites:
If you make this savory butternut squash casserole or any of my other recipes, please rate and review it! It means more to me than you could know.
Butternut Squash Casserole
Serves: 6 servings
(tap # to scale)
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
This savory butternut squash casserole combines tender roasted squash, kale, and cheese with a crispy, buttery breadcrumb topping. It is perfect for Thanksgiving!
Ingredients
- 1 medium butternut squash peeled and diced into one inch cubes (about 2 1/2 pounds before peeling)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 cups chopped kale
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- dash ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded low-moisture mozzarella
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Spray a 2-quart baking dish with cooking spray and set aside.
- While the oven is preheating, toss the squash with olive oil, salt, and pepper. Transfer to the prepared baking sheet and bake for 20 minutes or until soft and tender, but not falling apart. We avoid cooking the squash completely because it will go back in the oven after being added to the casserole. Then lower the oven to 350 degrees Fahrenheit.1 medium butternut squash, 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
- While the squash is baking, melt butter in a large skillet over medium heat. Add the kale, onion, and garlic, tossing to coat in the butter. Season with the sage, thyme, salt, and pepper. Cook until the kale is soft and tender and the onion is translucent, about three to five minutes. Add a splash of water or broth (around a tablespoon) at the end to deglaze the pan.2 tablespoons unsalted butter, 3 cups chopped kale, 1 small yellow onion, 2 garlic cloves, 1 teaspoon ground sage, 1 teaspoon ground thyme, 1/2 teaspoon kosher salt, dash ground black pepper
- Combine the squash and kale mixture and toss with the Parmesan and mozzarella. Transfer to the prepared baking dish.1/2 cup grated Parmesan cheese, 1/2 cup shredded low-moisture mozzarella
- Combine the panko breadcrumbs and the melted butter. Then top the prepared casserole. Bake for 25 minutes, uncovered, at 350 degrees Fahrenheit.3/4 cup panko breadcrumbs, 2 tablespoons unsalted butter
Serving: 1cup Calories: 299kcal (15%) Carbohydrates: 31g (10%) Protein: 8g (16%) Fat: 17g (26%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 0.3g Cholesterol: 35mg (12%) Sodium: 856mg (37%) Potassium: 775mg (22%) Fiber: 5g (21%) Sugar: 6g (7%) Vitamin A: 21516IU (430%) Vitamin C: 51mg (62%) Calcium: 264mg (26%) Iron: 2mg (11%)
did you make this
Butternut Squash Casserole
I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!
LEAVE A COMMENT