Butternut Squash Casserole

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 217kcal

Author: Shruthi Baskaran-Makanju

This butternut squash casserole is rich, savory, and packed with roasted veggies, kale, herbs, and cheese. Crispy topping included.

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Ingredients

1 medium butternut squash peeled and cubed
1 tablespoon olive oil
1 teaspoon salt adjust to taste
½ teaspoon black pepper adjust to taste
2 tablespoons butter
1 small onion finely chopped
2 cloves garlic minced
2 tablespoons fresh sage finely chopped, divided
1½ cups kale chopped and stems removed
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ cup milk
½ cup Gruyère cheese shredded (substitute cheddar cheese)
½ cup panko breadcrumbs
1 tablespoon melted butter
2 tablespoons grated Parmesan

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9x13 casserole dish.
Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a sheet pan for 25 minutes or until tender.
While the squash roasts, melt butter in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and chopped sage, and cook for 1 minute.
Add chopped kale and cook until wilted, about 2–3 minutes. Stir in nutmeg and cinnamon.
Stir in milk and shredded cheese, letting it melt slightly into the mixture to form a creamy coating.
Gently fold in the roasted squash cubes. Toss everything to coat without breaking up the squash.
Transfer mixture to prepared casserole dish.
In a small bowl, mix panko, melted butter, remaining chopped sage, and Parmesan. Sprinkle over the top.
Bake uncovered for 15–20 minutes, until the topping is golden and crispy.
Let cool slightly before serving.

Notes

To make it more festive: fold in ¼ cup dried cranberries or top with toasted pecans before baking. For extra flair, add pomegranate seeds just before serving.

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