Butternut Squash and Kale Casserole with Parmesan and Sage Recipe

I absolutely love how this Butternut Squash and Kale Casserole with Parmesan and Sage Recipe turns out every time—it’s comfort food with a touch of elegance. The rich, nutty flavor of the roasted butternut squash paired with earthy kale, topped with a crisp, cheesy Parmesan and sage breadcrumb crust makes it the perfect dish for cozy dinners or holiday gatherings.

When I first tried this recipe, I was surprised by how well the ingredients balanced each other: the sweetness of the squash, the slight bitterness of kale, and that warm herbal note from fresh sage. You’ll find that this casserole is not only tasty but also wholesome and satisfying, making it an easy way to get your greens and veggies in a delicious way.

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Ingredients You’ll Need

The ingredients for this Butternut Squash and Kale Casserole with Parmesan and Sage Recipe come together beautifully with fresh herbs and high-quality produce. Shopping for fresh sage and a firm, bright orange butternut squash will make a noticeable difference.

• Extra virgin olive oil: Choose a robust, fruity oil to enhance the squash’s natural sweetness.
• Butternut squash: Look for a firm squash without blemishes; it should feel heavy for its size.
• Fresh thyme: Adds delicate earthiness; rosemary can be a nice swap if you prefer.
• Garlic: Mince fresh garlic for the brightest flavor.
• Kosher salt and ground black pepper: Essential for seasoning; kosher salt is preferred for even distribution.
• Kale: Use curly kale with stems removed for the best texture and flavor.
• Yellow onion: Thinly sliced for softness and sweetness after cooking.
• Vegetable or chicken stock: Low sodium variety lets you control salt levels better.
• Fresh breadcrumbs or panko: Provides a crunchy topping; fresh breadcrumbs offer more rustic texture.
• Parmesan cheese: Freshly grated gives the casserole a nutty, savory layer.
• Fresh sage: Minced sage adds a warm aromatic flavor that elevates the whole dish.
• Ground nutmeg: A hint of spice that pairs surprisingly well with squash.
• Unsalted butter: Melted and mixed with the topping for richness and crispness.

Variations

I like to give this Butternut Squash and Kale Casserole with Parmesan and Sage Recipe a spin depending on the season or what I have on hand. Feel free to make it your own by tweaking the veggies or herbs.

• Add Protein: Once, I added cooked sausage to the filling for a heartier meal, and it was such a hit with my family.
• Dairy-Free Version: Swap Parmesan for a nut-based cheese or omit it, and use olive oil instead of butter for the topping.
• Herb Tweaks: Try rosemary or thyme instead of sage, depending on your taste or what’s fresh in your garden.
• Extra Veggies: Incorporate mushrooms or roasted bell peppers for added depth and color.

How to Make Butternut Squash and Kale Casserole with Parmesan and Sage Recipe

Step 1: Prep and Sauté in Batches

Start by preheating your oven to 375°F and greasing your casserole dish – this helps everything slide out effortlessly when serving. The trick here is to cook your butternut squash and kale in two batches. Heat half the olive oil in a large skillet over medium heat, then add half the squash with half the thyme, garlic, and seasonings. Sauté until the squash starts browning slightly, about 3 minutes; don’t worry that it’s still firm—that’s okay. Then add half the kale and onions, cooking until softened, about 4 minutes. Pour in half the stock to deglaze the pan, let it reduce for a minute, then transfer that batch to your casserole dish. Repeat with the remaining ingredients in your pan, layering the second batch over the first.

Step 2: Bake Until Tender

Cover the casserole with foil and bake for 30 to 35 minutes until the squash is tender when pierced with a fork. This slow bake lets all those cozy flavors meld together nicely. While waiting, prepare the topping—this is where the magic happens with the buttery breadcrumb and Parmesan combo.

Step 3: Add the Topping and Finish Baking

Combine fresh or panko breadcrumbs with grated Parmesan, minced fresh sage, nutmeg, salt, and melted butter. Once your casserole is out of the oven, remove the foil and sprinkle the topping evenly across the surface. Lower your oven temperature to 350°F and bake uncovered for another 20 minutes. Keep an eye out—the topping should turn golden brown and crisp, adding a satisfying crunch to each bite.

How to Serve Butternut Squash and Kale Casserole with Parmesan and Sage Recipe

Garnishes

I like to sprinkle a little extra fresh sage or thyme leaves on top just before serving—it adds a pop of color and fresh herb fragrance that makes each bite feel special. A light drizzle of good olive oil or even a few pomegranate seeds can brighten up the earthy flavors wonderfully.

Side Dishes

This casserole pairs beautifully with roasted chicken or seared pork chops. For a vegetarian meal, serve with a crisp green salad or warm crusty bread for scooping. My family also likes it alongside a simple apple and fennel slaw to cut through the richness.

Creative Ways to Present

For holiday dinners, I’ve served this casserole in individual ramekins topped with fresh sage leaves for an elegant touch. You could also layer it in clear glass baking dishes so the colorful layers peek through—guests always love that visual appeal. And if you’re short on time, try preparing it a day ahead and just crisping up the topping right before serving.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge where it keeps well for 3 to 4 days. The casserole actually tastes even better the next day because the flavors have more time to marry. Just cover it tightly to prevent the breadcrumb topping from getting soggy.

Freezing

I’ve frozen this casserole successfully by assembling it and baking just until the squash is tender, then letting it cool completely. Wrap tightly and freeze for up to 2 months. When ready, thaw in the fridge overnight and add the breadcrumb topping fresh before the final bake.

Reheating

To reheat, I pop individual portions in the oven at 350°F until warmed through—about 15 to 20 minutes. This keeps the topping crispier than microwaving, which tends to make things soggy. If you have the time, a quick broil for a minute or two at the end amps up that delicious cheesy crust once again.

FAQs

Final Thoughts

This Butternut Squash and Kale Casserole with Parmesan and Sage Recipe has become one of my go-to dishes when I want something easy but impressive. The layers of flavor and contrasting textures come together in a way that feels both nourishing and indulgent. Give it a try next time you want a comforting, vegetable-packed casserole—I promise it’ll become a favorite in your kitchen just like it is in mine!

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