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
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Transfer First Half to Casserole Dish: Move the cooked mixture to the prepared baking dish, spreading it into an even layer with a spoon.
- 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.
- 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.
- 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.
- 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.
- 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.
