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A scoop of butternut squash casserole being lifted out of a casserole dish with a large silver spoon.

Butternut Squash Casserole

Savory and cozy, this butternut squash casserole topped with buttery parmesan breadcrumbs is exactly what your holiday table has been missing!
Prep: 20 minutes
Cook: 1 hour 25 minutes
Total: 1 hour 45 minutes
Yield:8 servings

Equipment

  • Oven
  • 2-quart casserole dish 11x7 or 8x8 inches
  • butter or neutral cooking spray
  • stovetop
  • Large skillet
  • Large wooden spoon
  • Paper towels optional
  • Aluminum Foil

Ingredients

For the Casserole

  • ½ pound ground sweet Italian sausage
  • 1 tablespoon olive oil
  • 4-6 ounces thinly sliced white onion 1 medium onion
  • 2 tablespoons chopped fresh sage
  • 3 cloves garlic minced
  • 2 cups chopped kale
  • ¼ cup low-sodium chicken stock
  • 4 cups cubed butternut squash approximately 1 ½ pounds total
  • salt to taste
  • freshly ground black pepper to taste

For the Breadcrumb Topping

  • 3 tablespoons unsalted butter
  • ¾ cup panko breadcrumbs
  • cup grated fresh parmesan at room temperature
  • 1 tablespoon chopped fresh sage
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  • Preheat oven to 350° Fahrenheit. Lightly grease bottom and sides of casserole dish with butter or neutral cooking spray. Set casserole dish aside.
  • Place large skillet on stovetop over medium-high heat. Add ½ pound ground sweet Italian sausage to skillet and cook, stirring occasionally to break up sausage, until meat is crumbled and just browned, approximately 8 to 10 minutes.
  • Drain any liquid from skillet then return skillet to heat. Add 1 tablespoon olive oil and 4-6 ounces thinly sliced white onion to skillet with crumbled sausage and stir to incorporate. Sauté mixture, stirring occasionally, until onions are softened, approximately 2 to 3 minutes.
  • When onions have softened, add 2 tablespoons chopped fresh sage, 3 cloves garlic, 2 cups chopped kale, and ¼ cup low-sodium chicken stock. Stir to incorporate all ingredients, then simmer mixture, stirring occasionally, 3 to 5 minutes or until kale softens and broth reduces slightly.
  • Place 4 cups cubed butternut squash in casserole dish, then pour sausage-kale mixture over butternut squash. Season with salt and freshly ground black pepper to taste, then gently stir or toss ingredients together until butternut squash is fully incorporated into sausage-kale mixture. Spread mixture out into flat, even layer covering bottom of dish completely, then set casserole dish aside.
  • Wipe out skillet with paper towels, then return skillet to stovetop over medium-high heat. Add 3 tablespoons unsalted butter and let butter melt completely, swirling and tilting pan occasionally to distribute butter across entire surface.
  • Once butter is completely melted and just beginning to bubble, add ¾ cup panko breadcrumbs and stir constantly until breadcrumbs are golden brown and lightly toasted.
  • Remove skillet from heat and let cool slightly, then add ⅓ cup grated fresh parmesan, 1 tablespoon chopped fresh sage, salt, and freshly ground black pepper. Stir gently until parmesan has melted and all ingredients are fully combined.
  • Transfer breadcrumb mixture to casserole dish and spread evenly over sausage-kale filling, covering filling completely.
  • Place baking dish in preheated oven. Bake casserole 20 minutes.
  • After 20 minutes, carefully remove casserole dish from oven. Cover dish with aluminum foil, then return dish to oven and bake 15 to 20 minutes or until squash is tender.
  • Once squash is tender, carefully remove casserole dish from oven. Uncover casserole dish and discard foil. Let casserole stand 5 minutes, then serve warm.

Notes

  • Make it Vegetarian: Use your favorite meat substitute instead of sausage (or skip the "meat" entirely) and use vegetable stock instead of chicken stock.
  • Make it Vegan: Use your favorite meat substitute instead of sausage (or skip the "meat" entirely), use vegetable stock instead of chicken stock, and use vegan butter and vegan parmesan.

Nutrition

Serving Size: 1serving | Calories: 250kcal | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 352mg | Potassium: 474mg | Total Carbs: 18g | Fiber: 3g | Sugar: 4g | Net Carbs: 15g | Vitamin A: 9282IU | Vitamin C: 34mg | Calcium: 156mg | Iron: 2mg
Recipe By:Cheryl Malik