Butternut Squash Casserole

Butternut Squash Casserole with Kale is a family favorite in our house. Rich and hearty butternut squash with wilted kale and baked with a crunchy, cheesy topping. And also BACON!

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Course: Side Dishes

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Author: Jennifer Stewart

Ingredients

4 slices bacon diced
1 medium onion diced, approx 1 cup
2 cloves garlic minced
1 teaspoon thyme
1 teaspoon rubbed sage
8 ounces fresh kale chopped, thick stems removed
1 tablespoon butter
2.5 pounds butternut squash peeled, seeded, diced
1 cup panko breadcrumbs
1/2 cup shredded parmesan cheese
2 tablespoons butter

Instructions

Preheat oven to 375F. Grab a large pot/dutch oven and place on the stove top over medium heat.
Add the diced bacon and cook until bacon is crisp. Remove to a paper towel lined plate.
Add the diced onion, garlic, thyme, and sage to the bacon fat.
Cook until onion starts to get tender. Roughly 5 minutes.
Add the kale and cook 5 minutes or until lightly wilted.
Remove the kale and onion mixture to a bowl.
Add 1 tablespoon of butter to the pot along with the cubed butternut squash.
Cook for 5 minutes to lightly brown the outside and start to cook.
Remove the squash and add to the kale mixture. Toss to combine.
Spoon into a 9x13 oven safe baking dish. Spread into an even layer.
Cover with foil and bake 20-30 minutes or until the squash is tender.
While the casserole is baking, combine the panko, parmesan cheese, and 2 tablespoons melted butter in a small bowl.
Mix to coat the crumbs. Set aside.
When the squash is tender, remove the dish from the oven.
Remove the foil and sprinkle the panko mixture over the baked casserole.
Bake in the oven 5-10 minutes or until the breadcrumbs are toasted and golden brown.
Remove from the oven and sprinkle with cooked bacon.
Serve warm. Enjoy!

Notes

You can substitute sweet potatoes for the butternut squash if you prefer.

For a heartier casserole, add cooked ground beef, ground turkey, or pork sausage.

Dice the squash in similar sizes so they squash cooks evenly.

Use prepped squash (already peeled, diced) that you find in the produce section to save time.

Buy fresh or raw kale. Be sure to chop the leaves into bite size sections and remove the thick stems.

Substitute cracker crumbs or regular breadcrumbs instead of panko.

Feel free to change the cheese from parmesan to Gruyere or even mozzarella.

This casserole recipe is great for using up leftover roasted butternut squash.

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