Butternut Squash Casserole Recipe
Savory butternut squash casserole with cozy caramelized squash, kale and a cheesy Parmesan topping. Perfect for holidays or a vegetarian main! Nutrition Serving: 1(of 8)Calories:...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.prudentproduce.net.
Cooking tools:
- Food processor
- Dutch oven
- Baking dish
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Aluminum foil
- Oven
- Stove
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 large (3 1/2 pound) butternut squash peeled, seeded, and diced into 3/4-inch cubes, divided (about 9 1/2 cups)
- 2 teaspoons minced fresh thyme divided (rosemary works as well)
- 2 cloves minced garlic divided (about 2 tablespoons)
- 1/2 teaspoon kosher salt divided
- ¼ teaspoon black pepper divided
- 12 ounces kale* tough stems removed and chopped or torn into bite-sized pieces, divided (I used curly kale)
- 1 medium yellow onion thinly sliced, divided
- 1 cup low sodium vegetable stock or chicken stock divided
- 1 cup fresh breadcrumbs** or 3/4 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon minced fresh sage
- 1/2 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 tablespoons melted unsalted butter
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