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Overhead view of butternut squash casserole with a large spoon in a white casserole dish

Butternut Squash Casserole with Parmesan Breadcrumbs

Rich, savory butternut squash casserole is begging to be part of your holiday dinner. Topped with buttery parmesan breadcrumbs, this mix of butternut squash, sautéed kale, and sweet Italian sausage says autumn in every bite. Make this cozy dish for Thanksgiving dinner or anytime you want to embrace the season.
Course Main Course, Side Dish
Cuisine Holiday
Keyword autumn recipe, harvest meal, thanksgiving dinner
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 243kcal


  • Large skillet
  • 2-quart baking dish
  • Aluminum Foil


For the Casserole

  • ½ pound sweet Italian sausage
  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 2 tablespoons sage chopped
  • 3 cloves garlic minced
  • 2 cups kale chopped
  • ¼ cup chicken stock
  • 4 cups butternut squash cubed, approximately 1 ½ pounds total
  • salt to taste
  • pepper to taste

For the Breadcrumb Topping

  • 3 tablespoons butter
  • ¾ cup panko breadcrumbs
  • cup freshly grated parmesan cheese
  • 1 tablespoon sage chopped
  • salt to taste
  • pepper to taste


  • Preheat oven to 350° Fahrenheit. Lightly grease baking dish with butter or non-stick cooking spray and set aside.
  • In large skillet over medium-high heat, cook sausage until browned and crumbled. Drain any liquid that's produced.
    Sweet Italian sausage in a large skillet
  • Add olive oil to skillet with sausage, then stir in onion slices, cooking 2 to 3 minutes until onions are softened.
    Sliced onions and Italian sausage in a large skillet
  • Add sage, garlic, kale, and chicken stock to skillet. Sauté everything 2 to 3 minutes, stirring occasionally.
    Kale and sausage in large skillet
  • While sausage-kale mixture sautés, place butternut squash cubes in baking dish. Pour sausage-kale mixture over butternut squash and toss or stir everything together to combine. Season with salt and pepper to taste.
    Butternut squash casserole in 2-quart baking dish
  • Add 3 tablespoons butter to skillet over medium-high heat. Once butter is melted and starts to bubble, stir in panko breadcrumbs and continue stirring until breadcrumbs are golden brown and lightly toasted.
    Buttered panko breadcrumbs in large skillet
  • Remove skillet from heat and stir in parmesan, sage, salt, and pepper until cheese has melted and ingredients are well combined.
    Parmesan breadcrumbs in large skillet
  • Spread breadcrumb mixture over top of sausage-kale mixture in baking dish. Place in oven and bake approximately 20 minutes. After 20 minutes, cover dish with foil so breadcrumbs don't burn, then return dish to oven and bake 20 more minutes, or until squash is tender. Serve warm.
    Baked butternut squash casserole in large white baking dish


  • 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 dairy-free butter and parmesan cheese.
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 8. Result will be the weight of one serving.


Serving: 1serving | Calories: 243kcal | Carbohydrates: 16g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 373mg | Potassium: 459mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9279IU | Vitamin C: 37mg | Calcium: 145mg | Iron: 2mg | Net Carbs: 14g