Butternut Squash and Kale Casserole with Parmesan Breadcrumb Topping Recipe

I absolutely love how this Butternut Squash and Kale Casserole with Parmesan Breadcrumb Topping Recipe comes together-it’s like the perfect hug in a dish. The tender, sweet butternut squash pairs beautifully with the hearty kale, all topped off with a crispy, cheesy breadcrumb layer that takes it to another level. This casserole is a fantastic way to enjoy fall flavors any time of year.

When I first tried this recipe, it quickly became a family favorite because it feels comforting without being too heavy. You ll find that it works wonderfully for weeknight dinners but also shines when you need a side dish for holiday gatherings or potlucks. Trust me, once you make it, this Butternut Squash and Kale Casserole with Parmesan Breadcrumb Topping Recipe will be on your regular rotation.

this …

Ingredients You’ll Need

These ingredients balance sweet, savory, and fresh notes perfectly. Choosing fresh kale and quality Parmesan makes a noticeable difference, so keep an eye out for good produce and cheese while shopping.

• Extra virgin olive oil: Use good quality for the best flavor and better caramelization when roasting.
• Butternut squash: Peeled and diced into uniform cubes to ensure even cooking.
• Fresh thyme: Adds a subtle herbal aroma; fresh is best but dry can work in a pinch.
• Garlic: Minced fresh garlic gives bold flavor-avoid pre-minced in jars if possible.
• Kosher salt and ground black pepper: To season perfectly-adjust to taste.
• Kale: I like curly kale for texture; make sure to remove tough stems.
• Yellow onion: Thinly sliced for sweetness and depth.
• Low sodium vegetable or chicken stock: Adds moisture and boosts flavor without overpowering.
• Fresh breadcrumbs or panko breadcrumbs: Fresh crumbs give better texture, but panko works in a pinch.
• Parmesan cheese: Freshly grated for the best melt and umami punch.
• Fresh sage: Minced finely to add an earthy note to the topping.
• Ground nutmeg: Just a pinch adds warmth and rounds out the topping flavor.
• Melted unsalted butter: For richness and to help the topping brown beautifully.

Variations

I love encouraging you to make this Butternut Squash and Kale Casserole with Parmesan Breadcrumb Topping Recipe your own. It’s a canvas that s easy to tweak depending on what you have in the kitchen or your dietary preferences.

• Dairy-Free Variation: Swap out Parmesan for nutritional yeast and use olive oil instead of butter for the topping-I tried this for a friend s dinner and it was just as delicious.
• Add Protein: Stir in cooked sausage or chickpeas for a heartier meal; I sometimes add cooked quinoa for extra texture and nutrients.
• Greens Swap: Swap kale with Swiss chard or spinach for a slightly different flavor profile-and it cooks faster if you re in a hurry.
• Use Different Herbs: Rosemary or sage work beautifully if you want a twist on the herbal notes.

How to Make Butternut Squash and Kale Casserole with Parmesan Breadcrumb Topping Recipe

Step 1: Prepare and Sauté the Butternut Squash Filling in Two Batches

This is a trick I discovered that makes all the difference. Heat 1 tablespoon of olive oil in your skillet and toss in half of the diced butternut squash with half the thyme, garlic, salt, and pepper. Sauté for about 3 minutes until the edges get a little browned; the inside will still be firm, which is perfect. Add half the kale and onions next so they soften and blend flavors together, cooking another 4 minutes. Pour in half the stock and let it reduce slightly for a minute or so.

Transfer this mixture into your casserole dish, spread out evenly, then repeat all those steps with the remaining ingredients. Cooking in two batches helps everything cook evenly without steaming, resulting in better texture and flavor.

Step 2: Bake Covered Until Tender

Cover your casserole dish tightly with foil to keep the moisture in and bake at 375°F for 30 to 35 minutes. You ll know it s ready when the butternut squash is soft to a sharp knife but not mushy. This slow baking lets the squash fully soften and the kale absorb all those flavors.

Step 3: Make and Add the Parmesan Breadcrumb Topping

While the casserole bakes, mix together your breadcrumbs, freshly grated Parmesan, minced sage, salt, and nutmeg in a bowl. Pour the melted butter over and stir until the topping is evenly coated. When the casserole comes out of the oven, remove the foil, sprinkle the topping evenly on top, then reduce the oven to 350°F and bake uncovered for another 20 minutes. You’ll get a golden, crispy crust that adds a satisfying crunch to every bite.

How to Serve Butternut Squash and Kale Casserole with Parmesan Breadcrumb Topping Recipe

Garnishes

I like to sprinkle a little extra fresh sage or thyme right on top before serving to boost the herbaceous aroma. A light drizzle of high-quality olive oil or a squeeze of fresh lemon juice brightens the flavors wonderfully as well.

Side Dishes

This casserole pairs perfectly with roasted chicken or pork tenderloin for a cozy dinner. For a vegetarian meal, serve alongside quinoa or a simple green salad dressed with lemon vinaigrette-it all balances out so nicely.

Creative Ways to Present

For holiday dinners, I ve served this in individual ramekins with a little Parmesan and herb sprig garnish-it makes it feel special and festive. Another fun idea is to layer it with thin slices of cooked sweet potatoes or add a swirl of crème fraîche on top when serving.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly in an airtight container in the fridge. It keeps well for up to 4 days, and the flavors actually deepen after resting overnight.

Freezing

This casserole freezes beautifully. I recommend freezing before adding the breadcrumb topping, then adding it fresh when you bake it from frozen to keep that crunchy texture.

Reheating

To reheat, I pop leftovers in the oven at 350°F for about 15-20 minutes until warmed through, then broil for a few minutes to crisp up the topping again. Avoid microwaving if possible, so you keep that wonderful texture contrast.

FAQs

Final Thoughts

This Butternut Squash and Kale Casserole with Parmesan Breadcrumb Topping Recipe holds a special place in my kitchen because it s like finding comfort and sophistication in one dish. I hope you give it a try and discover how easy it is to make wholesome ingredients sing together. Cooking it feels cozy, and serving it makes me happy seeing everyone enjoy every bite-I’m confident you ll love it just as much.

Butternut Squash and Kale Casserole with Parmesan Breadcrumb Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 91 reviews

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Butternut Squash Casserole is a comforting and flavorful dish featuring tender sautéed butternut squash, kale, and onions, layered and baked with a savory breadcrumb and Parmesan topping. Perfect as a warming fall side or a vegetarian main, it combines fresh herbs and subtle spices for a rich, wholesome flavor.

---

Ingredients

Units USM Scale 1x2x3x

For the Butternut Squash Filling:

• 2 tablespoons extra virgin olive oil, divided
• 1 large (3 1/2 pound) butternut squash, peeled, seeded, and diced into 3/4-inch cubes, divided (about 9 1/2 cups)
• 2 teaspoons minced fresh thyme, divided (rosemary works as well)
• 2 cloves minced garlic, divided (about 2 tablespoons)
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon ground black pepper, divided
• 12 ounces kale, tough stems removed and chopped or torn into bite-sized pieces, divided (I used curly kale)
• 1 medium yellow onion, thinly sliced, divided
• 1 cup low sodium vegetable stock or chicken stock, divided

For the Topping:

• 1 cup fresh breadcrumbs or 3/4 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh sage
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons melted unsalted butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat and Prepare Dish: Preheat the oven to 375 degrees F. Generously grease a shallow 9×13-inch casserole dish or similar 3-quart baking dish with non-stick cooking spray to prevent sticking during baking.
2. Cook First Half of Filling: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Add half of the butternut squash, ½ tablespoon of thyme, ¼ teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté until the squash begins to brown, about 3 minutes, while still firm.
3. Add Vegetables to First Half: Add half of the kale, half of the sliced onions, and half of the minced garlic. Cook together for approximately 4 minutes until the kale and onions start to soften.
4. Add Stock and Reduce: Pour in ½ cup of the low sodium vegetable or chicken stock, stir the mixture, and cook for another 1 minute allowing the liquid to reduce slightly.
5. Transfer First Half to Casserole Dish: Move the cooked mixture to the prepared baking dish, spreading it into an even layer with a spoon.
6. Cook Second Half of Filling: Repeat the same cooking process with the remaining tablespoon of olive oil and the remaining half of all ingredients following the same steps: sauté butternut squash with herbs and seasonings, add kale, onions, garlic, then stock, and reduce.
7. Combine and Bake Filling: Transfer the second half mixture to the baking dish, layering it over the first half. Cover the dish tightly with aluminum foil. Bake in the oven for 30 to 35 minutes or until the squash is soft when pierced with a sharp knife.
8. Prepare Topping: While the casserole bakes, combine breadcrumbs, freshly grated Parmesan cheese, minced fresh sage, kosher salt, and ground nutmeg in a small bowl. Pour melted butter over the mixture and stir until evenly combined.
9. Add Topping and Finish Baking: Remove the casserole from the oven and carefully remove the foil. Evenly sprinkle the breadcrumb topping over the squash mixture.
10. Final Bake: Reduce oven temperature to 350 degrees F. Return the uncovered casserole to the oven and bake for an additional 20 minutes until the topping is golden brown and crispy. Serve warm.

---

Notes

• Curly kale is recommended for texture, but other kale varieties can be used.
• Fresh breadcrumbs create a softer topping while panko offers more crunchiness.
• Chicken or vegetable stock can be used based on dietary preference.
• Rosemary can be substituted for thyme for a slightly different herb flavor.
• To save time, prepare squash and other veggies in advance.