Butternut Squash Casserole
This Butternut Squash Casserole is full of savory goodness and perfect for any gathering.
Equipment
- oven
- skillet
- Baking dish
Ingredients
Vegetables
- 2.5 lb butternut squash peeled and chopped
- 3 medium parsnips peeled and chopped
- 2.5 teaspoon kosher salt divided
- 1.5 teaspoon black pepper divided
- 1.5 teaspoon chopped fresh thyme plus leaves for garnish
- 1 bunch kale stemmed and chopped
- 1 cup shredded gruyère cheese or swiss
Flavorings
- 3 tablespoon olive oil
- 1 tablespoon chopped fresh sage leaves plus leaves for garnish
- 2 tablespoon salted butter
- 1 tablespoon apple cider vinegar
Other
- 6 slices bacon
- 2 onions thinly sliced
- 0.25 cup smoked almonds chopped
Instructions
Cooking Instructions
- Preheat the oven to 400°F.
- In a baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper, and thyme.
- Bake until tender, stirring every 20 minutes, for about 1 hour to 1 hour 20 minutes.
- Meanwhile, cook the bacon in a skillet until crisp, about 10 to 12 minutes. Transfer bacon to a plate and crumble.
- Add onions to the bacon drippings and cook until softened, about 25 to 35 minutes. Stir in kale, butter, vinegar, remaining ½ teaspoon salt, and ½ teaspoon pepper. Cover and cook until kale is wilted, about 1 to 2 minutes.
- Add the kale mixture and bacon to the butternut squash mixture in the baking dish and mix gently.
- Sprinkle with cheese and bake until melted, about 5 minutes.
- Sprinkle with almonds and garnish with sage and thyme leaves.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 35mgCalcium: 250mgIron: 2mg
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