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Cheesy Butternut Squash Casserole

Irresistibly Cheesy Butternut Squash Casserole Delight

Delight in this Cheesy Butternut Squash Casserole that brings together creamy textures with a crunchy topping, making it a must-try dish for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons extra-virgin olive oil Substitute with avocado oil for a neutral flavor.
  • 1 cup yellow onion, chopped Can be replaced with shallots for a milder taste.
  • 3 cloves garlic, minced Enhances flavor with its robust aroma.
  • 1 teaspoon crushed red pepper flakes Omit for a milder dish or replace with black pepper.
  • 4 cups Lacinato kale, chopped Swap with spinach or Swiss chard for a different flavor.
  • 1 cup heavy cream Use coconut cream for a dairy-free option.
  • ⅓ cup Parmesan cheese, grated Good substitute is Pecorino Romano.
  • 1 tablespoon Dijon mustard Yellow mustard can replace it for a lighter touch.
  • 1 teaspoon fresh thyme Dried thyme can be used as a substitute (about 1/3 the amount).
  • to taste Kosher salt & black pepper Enhances flavors; adjust to your taste preferences.
  • 4 cups butternut squash, peeled and cubed Substitute with sweet potatoes if desired.
  • 1 cup Gruyere or gouda cheese, shredded Cheddar can be used for a sharper flavor.
For the Topping
  • 2 cups sourdough bread, torn Any crusty bread can work, or use gluten-free options.
  • 1 cup chopped walnuts Can replace with pecans or almonds for variety.

Equipment

  • Large Sauté Pan
  • 3-quart baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425ºF (220ºC). Prepare your ingredients while the oven heats.
  2. In a large sauté pan, heat extra-virgin olive oil over medium heat. Add chopped yellow onion and sauté for about 7-8 minutes until soft and translucent. Stir in minced garlic and crushed red pepper flakes for 2 more minutes.
  3. Add Lacinato kale, stirring for about 2-3 minutes until wilted. Pour in heavy cream and add grated Parmesan, Dijon mustard, fresh thyme, salt, and black pepper. Let simmer for 3-5 minutes.
  4. Grease a 3-quart baking dish with olive oil. Layer the cubed butternut squash evenly across the bottom. Pour the kale mixture over the squash and sprinkle with shredded Gruyere cheese.
  5. Cover the casserole dish loosely with aluminum foil and bake for 30 minutes. Check for doneness by piercing the squash with a fork; it should be tender. Bake for an additional 10 minutes if needed.
  6. Prepare the topping by combining torn sourdough bread with chopped walnuts, remaining Parmesan, olive oil, and a pinch of salt in a mixing bowl.
  7. After baking, remove the foil and sprinkle the topping evenly over the casserole. Return to the oven and bake uncovered for another 20 minutes. Broil for 1-2 minutes for extra crispiness if desired.
  8. Allow the casserole to cool for 5-10 minutes before serving to let the flavors settle and make it easier to serve.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 22gProtein: 7gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 5000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Prep the butternut squash ahead of time and store it in the fridge. Taste the kale mixture while cooking to adjust seasoning. Use the oven for reheating leftovers for the best texture.

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