Description
This Butternut Squash Casserole is a comforting and healthy dish that combines tender roasted butternut squash and kale with a savory breadcrumb and Parmesan topping. Perfect as a side or a vegetarian main, it offers a delightful mix of textures and flavors balanced with fresh herbs and a hint of nutmeg.
Ingredients
Units
Scale
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 (curly kale recommended)
- 1 medium yellow onion, thinly sliced, divided
- 1 cup low sodium vegetable stock or chicken stock, divided
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 baking 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.
- 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 (or rosemary), ¼ teaspoon salt, and 1/8 teaspoon pepper. Sauté until the squash begins to brown, about 3 minutes, though it will still be firm.
- Add vegetables and stock: Add half of the kale, half of the onions, and half of the garlic to the skillet. Cook until the kale and onions start to soften, about 4 minutes. Stir in ½ cup of the stock and cook for 1 minute to slightly reduce the liquid.
- Transfer to casserole dish: Transfer this cooked mixture to the prepared baking dish, spreading it into a relatively even layer.
- Cook second half of filling: Repeat the previous cooking steps with the remaining olive oil, butternut squash, thyme, garlic, kale, onions, salt, pepper, and stock. Transfer the remainder to the casserole dish on top of the first layer.
- Bake covered: Cover the dish with aluminum foil and bake for 30 to 35 minutes or until the squash is tender when pierced with a sharp knife.
- Prepare topping: While the casserole bakes, mix the breadcrumbs, Parmesan cheese, sage, nutmeg, and salt in a small bowl. Pour melted butter over and stir until well combined.
- Add topping and bake uncovered: Remove the casserole from the oven and discard the foil. Evenly sprinkle the breadcrumb mixture over the top. Reduce oven temperature to 350 degrees F, return the casserole uncovered to the oven, and bake for another 20 minutes until the topping is golden brown.
- Serve warm: Remove from oven and serve the casserole warm as a delicious side dish or vegetarian entree.
Notes
- Use fresh thyme or rosemary interchangeably as preferred.
- Curly kale works best, but other kale varieties may be substituted.
- Fresh breadcrumbs yield a better texture, but panko breadcrumbs can be used as a convenient alternative.
- Low sodium stock helps control the salt level.
- Leftover casserole can be refrigerated for up to 3 days and reheated before serving.
