Veggie

Butternut Squash And Kale Casserole

Name: Butternut Squash And Kale Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 large butternut squash (2 lbs); 2 cups curly kale, chopped; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup grated cheddar cheese; 1/2 cup grated Parmesan cheese; 1 cup breadcrumbs; 2 cloves garlic, minced; 1/2 cup chopped fresh parsley

By Noelle Kingsley · June 19, 2026 · Veggie

Prep30 min

Cook40 min

Total70 min

Serves6

Butternut Squash And Kale Casserole — Golden Brown Casserole

As the weather starts to cool down, I find myself craving hearty, comforting dishes that warm the soul. One of my favorite recipes for this time of year is my Butternut Squash And Kale Casserole. It's a simple, one-dish wonder that's perfect for a weeknight dinner or a special occasion.

I love this recipe because it's so versatile - you can make it ahead of time and refrigerate or freeze it for later, and it's also a great way to use up any leftover vegetables you have on hand. Plus, it's just so delicious! The combination of roasted butternut squash, curly kale, and creamy cheese is a match made in heaven.

In this recipe, I'll walk you through every step of the way, from preparing the ingredients to assembling and baking the casserole. I'll also share some tips and tricks I've learned along the way to help you get the best results. So let's get started!

One of the things I love about this recipe is that it's perfect for a crowd. Whether you're hosting a dinner party or just need a dish to feed your family, this casserole is sure to please. And the best part? It's incredibly easy to make - just a few simple ingredients and some basic cooking techniques are all you need.

So if you're looking for a delicious, comforting dish to add to your repertoire, look no further than my Butternut Squash And Kale Casserole. I promise you won't be disappointed!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great way to use up leftover vegetables and reduce food waste.
The casserole is perfect for a crowd and can be made ahead of time.
It's a healthy and nutritious option that's packed with vitamins and minerals.
The combination of roasted butternut squash, curly kale, and creamy cheese is delicious and unique.

Why This Recipe Works

The key to this recipe is the layering of the ingredients. By starting with a base of roasted butternut squash, you create a flavorful foundation for the rest of the dish. Then, adding in the curly kale and creamy cheese helps to balance out the sweetness of the squash.

Another important aspect of this recipe is the use of heat control. By baking the casserole in a moderate oven, you can ensure that the cheese is melted and bubbly without burning the top. And by letting it rest for a few minutes before serving, you allow the flavors to meld together and the casserole to set.

Finally, the texture of this dish is just right - the roasted squash is tender, the kale is crispy, and the cheese is creamy. It's a perfect combination of flavors and textures that's sure to please even the pickiest eaters.

Ingredients You’ll Need

To make this recipe, you'll need a few simple ingredients. Be sure to choose a ripe butternut squash and fresh curly kale for the best flavor. You'll also need some basic pantry staples like olive oil, salt, and pepper.

When shopping for the ingredients, look for a butternut squash that's heavy for its size and has a sweet, nutty aroma. For the kale, choose a bunch with curly leaves that are a deep green color. And don't forget to pick up some grated cheese and breadcrumbs to add a crunchy topping to the casserole.

1 large butternut squash (2 lbs)Choose a ripe butternut squash with a sweet, nutty aroma. To prepare, peel and cube the squash into 1-inch pieces.
2 cups curly kale, choppedSelect a bunch of kale with curly leaves that are a deep green color. Remove the stems and tear the leaves into bite-sized pieces.
2 tablespoons olive oilUse a high-quality olive oil with a mild flavor to bring out the natural taste of the ingredients.
1 teaspoon saltUse kosher salt or sea salt for the best flavor. Salt enhances the natural flavors of the ingredients and helps to bring out their sweetness.
1/2 teaspoon black pepperFreshly ground black pepper is best, as it has a more vibrant flavor than pre-ground pepper. Use it to add depth and warmth to the dish.
1 cup grated cheddar cheeseChoose a sharp cheddar cheese for the best flavor. The sharpness of the cheese will balance out the sweetness of the squash and the earthiness of the kale.
1/2 cup grated Parmesan cheeseUse a high-quality Parmesan cheese with a nutty, salty flavor. Parmesan cheese adds a rich, savory flavor to the dish and helps to balance out the other ingredients.
1 cup breadcrumbsChoose a breadcrumb with a coarse texture to add crunch to the topping. You can use plain breadcrumbs or seasoned breadcrumbs, depending on your preference.
2 cloves garlic, mincedUse fresh garlic for the best flavor. Mince the garlic finely to distribute its flavor evenly throughout the dish.
1/2 cup chopped fresh parsleySelect a bunch of parsley with fresh, green leaves. Chop the parsley finely to add a bright, fresh flavor to the dish.

Ingredients for Butternut Squash And Kale Casserole

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeCutting boardInstant-read thermometer9x13 inch baking dish

How to Make Butternut Squash And Kale Casserole

1
Preheat the oven to 400°F (200°C).
2
Peel and cube the butternut squash into 1-inch pieces. Place the squash on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 30-40 minutes, or until the squash is tender and lightly browned.
3
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped kale and cook until it's wilted, about 5-7 minutes. Season with salt and pepper to taste.
4
In a large bowl, combine the roasted squash, wilted kale, minced garlic, and chopped parsley. Stir until the ingredients are well combined.
5
In a separate bowl, mix together the grated cheddar cheese and Parmesan cheese.
6
In a 9x13 inch baking dish, create a layer of the squash and kale mixture. Top with a layer of the cheese mixture, followed by a sprinkle of breadcrumbs.
7
Repeat the layers two more times, ending with a layer of cheese on top.
8
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the casserole is hot and the cheese is melted.
9
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the casserole is heated through.
10
Remove the casserole from the oven and let it rest for 10-15 minutes before serving.
11
Serve the casserole hot, garnished with additional parsley if desired.

Expert Tips

To ensure the casserole is cooked through, use an instant-read thermometer to check the internal temperature. It should reach 165°F (74°C) in the center.
If using frozen kale, thaw it first and squeeze out as much water as possible before using.
To add some crunch to the topping, sprinkle some chopped nuts or seeds on top of the breadcrumbs before baking.
For an extra creamy casserole, add a layer of sour cream or Greek yogurt on top of the cheese mixture.
To make ahead, assemble the casserole up to a day in advance and refrigerate overnight. Bake as directed.
To freeze, assemble the casserole and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.
To reheat, bake the casserole in a preheated oven at 350°F (180°C) for 20-25 minutes, or until heated through.
To add some spice to the dish, sprinkle some red pepper flakes on top of the cheese mixture before baking.

Common Mistakes to Avoid

Not roasting the squash long enough, resulting in an undercooked or hard texture.
Overcooking the kale, making it tough and bitter.
Not using enough cheese, resulting in a dry or flavorless casserole.
Not letting the casserole rest before serving, causing it to fall apart or be difficult to slice.
Not using an instant-read thermometer to check the internal temperature, resulting in an undercooked or overcooked casserole.
Not freezing the casserole properly, resulting in a soggy or unappetizing texture.

Variations and Substitutions

Add some diced ham or bacon to the casserole for a smoky flavor.
Use different types of cheese, such as mozzarella or feta, for a unique flavor profile.
Add some diced bell peppers or onions to the casserole for extra flavor and nutrients.
Use gluten-free breadcrumbs or crackers for a gluten-free option.
Add some chopped fresh herbs, such as thyme or rosemary, to the casserole for a fragrant flavor.
Use a different type of squash, such as acorn or spaghetti squash, for a different texture and flavor.
Add some spicy sausage or chorizo to the casserole for a spicy kick.

What to Serve With Butternut Squash And Kale Casserole

This casserole is perfect for serving as a main dish or side dish. It's great for a weeknight dinner or a special occasion. You can serve it with a variety of sides, such as a green salad, roasted vegetables, or crusty bread.

Some other ideas for serving this casserole include:

Serve with a green saladServe with roasted vegetablesServe with crusty breadServe as a main dishServe as a side dishServe at a dinner party

Make-Ahead, Storage, Freezing and Reheating

This casserole can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store, let the casserole cool completely, then cover it with plastic wrap or aluminum foil and refrigerate or freeze.

To reheat, bake the casserole in a preheated oven at 350°F (180°C) for 20-25 minutes, or until heated through. You can also reheat it in the microwave, but be careful not to overheat it.

When freezing, it's best to freeze the casserole before baking. Assemble the casserole, then cover it with plastic wrap or aluminum foil and freeze. To bake, thaw the casserole overnight in the refrigerator, then bake as directed.

Frequently Asked Questions

Can I use frozen kale instead of fresh?

Yes, you can use frozen kale instead of fresh. Just thaw it first and squeeze out as much water as possible before using.

Can I make this casserole ahead of time?

Yes, you can make this casserole ahead of time. Assemble the casserole up to a day in advance and refrigerate overnight. Bake as directed.

Can I freeze this casserole?

Yes, you can freeze this casserole. Assemble the casserole, then cover it with plastic wrap or aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

What type of cheese is best to use in this casserole?

A combination of cheddar and Parmesan cheese works well in this casserole. You can also use other types of cheese, such as mozzarella or feta, for a unique flavor profile.

Can I add meat to this casserole?

Yes, you can add meat to this casserole. Some options include diced ham, bacon, or sausage. Just cook the meat before adding it to the casserole.

Is this casserole gluten-free?

No, this casserole is not gluten-free. The breadcrumbs contain gluten, so it's not suitable for a gluten-free diet. However, you can use gluten-free breadcrumbs or crackers to make it gluten-free.

Can I make this casserole in a slow cooker?

Yes, you can make this casserole in a slow cooker. Assemble the casserole, then cook it on low for 3-4 hours or high for 1-2 hours.

What is the internal temperature of the casserole when it's done?

The internal temperature of the casserole should be 165°F (74°C) when it's done. Use an instant-read thermometer to check the temperature.

The Full Recipe

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