
Bye bye, pumpkin. See ya, acorn squash. It's time for butternut squash to claim its rightful place on autumnal dinner tables. This savory casserole is packed with bacon and two types of cheese (mozzarella and cheddar, thank you very much) and just enough kale to lend the dish a healthy-ish twist. Equally versatile as a side dish or a main, this butternut squash casserole is a hearty, easy, and delicious way to eat your veggies. We like it served alongside roast chicken or grilled steak for a weeknight dinner. (Top leftovers with a fried egg for an easy lunch.)
The good news is that this casserole isn't just great for regular dinners—it fits the bill for your Thanksgiving feast and will be right at home nestled between a sweet potato casserole, green bean casserole, and cranberry sauce.
Pro tip: Cutting butternut squash is easier with a little know-how. For easy (and safer) prep, break it down into smaller pieces. First, lay the squash on the cutting board and use a sharp, heavy knife to cut between the long section of the vegetable and its bulbous, bottom end. Peel each section, then halve the bottom and scoop out the seeds. Now it's ready to cut into 1" pieces.
P.S. For a vegetarian version of this casserole, simply leave the bacon out, and replace the Tbsp. of fat for olive oil or butter.
Made this recipe? Let us know how it went in the comments below!
Ingredients
Nonstick cooking spray
- 1/2 lb.
thick-cut bacon, sliced 1" thick
- 1
(2-lb.) butternut squash, peeled, seeded, and cut into 1" pieces
- 1
medium yellow onion, finely chopped
- 1
leek, halved and sliced 1/2" thick
- 3 cups
roughly chopped kale (from about 1 bunch)
- 2
cloves garlic, thinly sliced
- 2 Tbsp.
chopped fresh sage
- 2 Tbsp.
fresh thyme leaves
- 2 tsp.
kosher salt
- 1 tsp.
freshly ground black pepper
- 1 cup
fresh or preshredded shredded mozzarella
- 1 cup
shredded sharp white cheddar
- 1/2 cup
panko bread crumbs
- 1 Tbsp.
dried Italian seasoning
- 1 Tbsp.
extra-virgin olive oil
Directions
- Step 1Preheat oven to 400°. Coat a 13"-by-9" baking dish with nonstick spray.
- Step 2In a medium skillet over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes.
- Step 3Transfer bacon and 2 tablespoons bacon fat to a large bowl. Discard remaining bacon fat or save for another use. Add squash, onion, leek, kale, garlic, sage, thyme, salt, and black pepper to bowl. Toss to combine.
- Step 4Arrange vegetable mixture in an even layer in prepared dish. Bake until a knife easily inserts into squash, about 30 minutes.
- Step 5Top casserole with mozzarella and cheddar in an even layer. In a small bowl, mix panko, Italian seasoning, and oil, then sprinkle over cheese.
- Step 6Continue to bake until cheese is melted and bread crumbs are golden brown, 10 to 15 minutes more.