Butternut Squash Casserole

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Butternut Squash Casserole

This savory butternut squash casserole combines tender roasted squash, kale, and cheese with a crispy, buttery breadcrumb topping. It is perfect for Thanksgiving!

Prep Time20

Cook Time45

Total Time1 5

Servings: servings

Calories: 299kcal

Author: Lisa Longley

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

Nutrition