Cheesy Butternut Squash Casserole with Kale, Walnut-Crust Topping Recipe
Introduction
Discover a fresh take on holiday casseroles with this cheesy butternut squash dish. Creamy squash and hearty kale combine with a crispy Parmesan walnut sourdough crust for a balanced and flavorful side that’s sure to impress.
Ingredients
- 1 (2.5 lb.) butternut squash, peeled and cubed (about 2 lbs.)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 cups kale, stemmed and chopped
- 1 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 cup Gruyere cheese, shredded
- 2 cups torn sourdough bread
- 1/2 cup walnuts, chopped
- 2 tablespoons Parmesan cheese, grated (for topping)
- 1 tablespoon olive oil (for topping)
Instructions
- Step 1: Preheat the oven to 425ºF. Heat olive oil in a large sauté pan over medium heat. Add diced onion and cook for 7 to 8 minutes until soft. Stir in garlic and red pepper flakes and cook 2 more minutes.
- Step 2: Add the kale to the pan and cook until softened, about 3 to 4 minutes. Stir in heavy cream, 1/3 cup Parmesan, fresh thyme, Dijon mustard, salt, and pepper. Simmer the mixture until slightly thickened, about 5 minutes.
- Step 3: Arrange the cubed butternut squash in a greased baking dish. Pour the kale and cream mixture over the squash, stirring gently to coat. Sprinkle shredded Gruyere cheese evenly on top. Loosely cover with foil and bake for 30 minutes.
- Step 4: Meanwhile, prepare the topping by mixing torn sourdough bread, chopped walnuts, 2 tablespoons Parmesan, and olive oil in a medium bowl. Massage the oil into the bread mixture until coated.
- Step 5: Remove the casserole from the oven and discard the foil. Spread the sourdough topping evenly over the casserole. Return to the oven and bake for 15 minutes, until the squash is tender and the filling is thickened.
- Step 6: For a more golden crust, broil the casserole for 1 to 2 minutes at the end, watching carefully to prevent burning. Remove from oven and let rest briefly before serving.
Tips & Variations
- For a heartier meal, stir in browned Italian or chicken sausage before baking.
- Use panko breadcrumbs instead of sourdough for a quick topping alternative.
- Swap heavy cream for cashew cream or full-fat coconut milk for a dairy-free option.
- Choose butternut squash with a longer neck for easier peeling and chopping.
Storage
Store leftover casserole covered in the refrigerator for up to 5 days. Reheat gently in the oven at 350ºF to retain crispness, or use the microwave if in a hurry. To freeze, place casserole in an airtight container and freeze for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the squash and kale ahead of time?
Yes, you can peel and cube the butternut squash up to 3 days ahead and store it in an airtight container in the refrigerator. Kale can be chopped and stored up to 1 day prior.
How do I cut butternut squash safely and easily?
Use a sharp chef’s knife to trim the ends, then peel with a sturdy vegetable peeler. Cut the squash where the neck meets the bulb, remove seeds from the bulb, then slice into 1-inch cubes for even cooking.
PrintCheesy Butternut Squash Casserole with Kale, Walnut-Crust Topping Recipe
This Cheesy Butternut Squash Casserole features creamy roasted butternut squash and sautéed kale in a rich cheesy filling, topped with a crispy Parmesan and walnut sourdough crust. Perfectly balancing sweet, savory, and crunchy textures, this dish is an elegant and nutritious holiday side or comforting vegetarian main.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Casserole Filling
- 1 (2.5 lb.) butternut squash, peeled and cubed (about 2 lbs. cubed)
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese (plus 2 Tbsp. reserved for topping)
- Fresh thyme, 1 tsp. leaves
- 1 tsp. Dijon mustard
- Salt and black pepper, to taste
- 1/4 tsp. red pepper flakes
- 2 Tbsp. olive oil
- 1 cup shredded Gruyere cheese
Topping
- 1 cup torn sourdough bread (or panko breadcrumbs)
- 1/2 cup chopped walnuts
- 2 Tbsp. grated Parmesan cheese
- 1 Tbsp. olive oil
Instructions
- Preheat and Sauté Aromatics: Preheat your oven to 425ºF. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the diced onion and cook for 7 to 8 minutes until softened and translucent. Stir in the minced garlic and red pepper flakes and cook for an additional 2 minutes until fragrant.
- Cook Kale and Add Cream: Add the chopped kale to the pan and sauté until it softens, about 3 to 4 minutes. Pour in 1 cup of heavy cream, then stir in 1/3 cup of Parmesan cheese, fresh thyme leaves, Dijon mustard, salt, and pepper. Let the mixture simmer gently until it slightly thickens, about 5 minutes.
- Assemble Casserole: In a greased baking dish, evenly arrange the cubed butternut squash. Pour the creamy kale mixture over the squash, stirring gently to distribute it well through the squash. Scatter the shredded Gruyere cheese evenly on top. Cover the casserole loosely with aluminum foil.
- Bake First Phase: Bake the casserole at 425ºF for 30 minutes, allowing the squash to cook through and the filling to meld.
- Prepare Topping: While baking, combine torn sourdough bread, chopped walnuts, remaining 2 tablespoons Parmesan cheese, and 1 tablespoon olive oil in a medium bowl. Massage the oil into the bread mixture until well-coated.
- Add Topping and Continue Baking: Remove the casserole from the oven and discard the foil. Evenly scatter the sourdough and walnut topping over the casserole. Return the dish to the oven and bake for another 15 minutes until the squash is tender and the filling thickens.
- Broil for Crust: For a beautifully browned crust, broil the casserole for 1 to 2 minutes at the end of baking if desired. Watch closely to prevent burning.
Notes
- To make this casserole a main dish, stir in browned Italian or chicken sausage before baking.
- You can prepare cubed butternut squash up to 3 days in advance and kale up to 1 day ahead; store separately refrigerated.
- Leftover casserole keeps refrigerated in an airtight container for up to 5 days.
- Reheat leftovers in a 350ºF oven for best texture; microwave reheating is possible but less crisp.
- Freeze casserole in a freezer-safe container for up to 3 months; thaw overnight and reheat in the oven.
- Use a sharp chef’s knife and durable peeler for easier butternut squash prep; cutting into 1-inch cubes ensures even cooking.
Keywords: butternut squash casserole, cheesy casserole, holiday side dish, kale casserole, Parmesan crust, walnut topping, vegetarian casserole, fall recipe
