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Butternut Squash and Kale Casserole with Parmesan and Sage Recipe

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3.9 from 10 reviews

  • Author: Leila
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This comforting Butternut Squash Casserole blends tender roasted butternut squash with sautéed kale and onions, topped with a savory breadcrumb and Parmesan crust. Perfect as a hearty side dish or a vegetarian main, it combines fresh herbs like thyme and sage for a fragrant, autumnal flavor.

Ingredients

Vegetables and Herbs

  • 1 large (3 1/2 pound) butternut squash, peeled, seeded, and diced into 3/4-inch cubes (about 9 1/2 cups), 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
  • 2 teaspoons minced fresh thyme, divided (rosemary can be used instead)
  • 1 tablespoon minced fresh sage
  • 2 cloves garlic, minced (about 2 tablespoons), divided

Liquids and Fats

  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup low sodium vegetable or chicken stock, divided
  • 2 tablespoons melted unsalted butter

Seasonings and Toppings

  • 1/2 teaspoon kosher salt, divided (plus 1/2 teaspoon for topping)
  • 1/4 teaspoon ground black pepper, divided
  • 1 cup fresh breadcrumbs or 3/4 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Grease: Preheat your oven to 375°F (190°C). Generously grease a shallow 9x13-inch casserole dish or a similar 3-quart baking dish with non-stick cooking spray to prevent sticking.
  2. Sauté First Half: Heat 1 tablespoon of extra virgin olive oil in a large deep skillet or Dutch oven over medium heat. Add half the diced butternut squash, ½ tablespoon of fresh rosemary or thyme, ¼ teaspoon kosher salt, and 1/8 teaspoon black pepper. Sauté until the squash starts to brown, about 3 minutes. The squash will still be firm at this point.
  3. Cook Vegetables: Add half of the kale, half of the sliced onions, and half of the minced garlic to the skillet. Cook while stirring until the kale and onions begin to soften, approximately 4 minutes.
  4. Add Stock: Pour in ½ cup of the low sodium vegetable or chicken stock, stir well and continue cooking for 1 additional minute so the stock slightly reduces and flavors meld.
  5. Transfer to Baking Dish: Spoon this mixture into the prepared baking dish and spread into an even layer with a spoon.
  6. Sauté Second Half: Heat the remaining 1 tablespoon of olive oil in the skillet. Repeat the sautéing process with the remaining half of the butternut squash, herbs, salt, pepper, kale, onions, garlic, and stock as described above. Transfer this second batch to the baking dish over the first layer. Cover the dish with aluminum foil.
  7. Bake Until Tender: Place the covered casserole in the oven and bake at 375°F for 30 to 35 minutes, or until the squash is soft when pierced with a sharp knife.
  8. Prepare Topping: While the squash bakes, mix the fresh breadcrumbs, grated Parmesan cheese, minced fresh sage, ground nutmeg, and ½ teaspoon kosher salt in a small bowl. Drizzle the melted butter over the breadcrumb mixture and stir to combine thoroughly.
  9. Top the Casserole: Remove the casserole from the oven and discard the aluminum foil. Evenly sprinkle the breadcrumb topping over the hot squash mixture.
  10. Bake Again: Reduce the oven temperature to 350°F (175°C). Return the casserole uncovered to the oven and bake until the bread crumbs turn golden brown and crisp, about 20 minutes.
  11. Serve Warm: Remove from oven, allow to cool slightly, and serve warm as a satisfying side dish or vegetarian entrée.

Notes

  • Using fresh herbs like rosemary or thyme enhances the earthy flavors of the squash.
  • The breadcrumbs topping can be substituted with gluten-free breadcrumbs for a gluten-free version.
  • Kale varieties can be swapped; curly kale provides nice texture, but dinosaur (Lacinato) kale works as well.
  • For a richer topping, mix a little melted butter with the breadcrumbs before sprinkling over the casserole.
  • This dish can be prepared a day ahead; refrigerate before baking and add extra few minutes to bake time.
  • Leftovers store well refrigerated for up to 3 days and reheat covered at 350°F until warmed through.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/butternut-squash-and-kale-casserole-with-parmesan-and-sage-recipe/