Butternut Squash Casserole

Butternut Squash Casserole

Kale and butternut squash casserole

It’s the most wonderful time of the year. That is, butternut squash time obviously! With its rich, nutty flavor, our friend Mr. B is right at home in this cozy, healthy, and hearty Butternut Squash Casserole.

Kale and butternut squash casserole

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You can always find a butternut squash hanging out in my pantry. Many a fall weeknight, I default to my simple (though certainly not ho-hum), cinnamon Roasted Butternut Squash. It’s a good last-minute option for a holiday gathering as well.

When it’s time to prepare something Extra Super Special, however, this healthy butternut squash casserole will be a star.

It’s easy to prep in advance, making it a busy cook’s BFF.

The casserole filling boasts caramelized butternut squash, plus the addition of hearty kale to up its nutritional value and make it more dynamic.

Though this recipe is healthier than many sides, the addition of classic holiday standbys like nutmeg and thyme ensure this savory butternut squash casserole recipe feels right at home at a holiday gathering.

And since no proper casserole worthy of its name should be without a topping (and since it is the holiday season!), I knocked this one out of the park with a buttery sage Parmesan breadcrumb topping. It makes this casserole truly memorable.

How to Make Butternut Squash Casserole

You’ll feel like a superstar for eating comforting food that’s good for you too.

The robust filling is made with nutritious ingredients, and its flavor is alight with holiday flair.

The cheesy butternut squash casserole topping is salty, herby, savory, and crunchy.

(If you came to this recipe seeking a sweet, creamy butternut squash casserole versus the savory one we have here, definitely try this Healthy Sweet Potato Casserole instead.)

The Ingredients

  • Butternut Squash. A golden jewel of the winter season. Butternut squash is wonderfully sweet, nutty, and destined to be paired with other fall/winter flavors. Plus, with oodles of fiber and vitamin-A, it’s a healthy addition to any diet.


You could also make this recipe with sweet potatoes if you prefer. And vice versa—butternut squash is usually a good substitute for sweet potatoes in casserole recipes that originally call for sweet potatoes. Get your squash in while the season lasts!

  • Rosemary. Fresh rosemary adds hints of earthy notes.
  • Kale. Packed with antioxidants and numerous vitamins, kale is an incredibly nutritious ingredient to sneak into this casserole. For the kale skeptics, sautéing it creates a tender and delicious texture.
  • Breadcrumb Topping. Fresh breadcrumbs (or panko if you are in a hurry), Parmesan, sage, nutmeg, and butter make up our delicious topping. It’s toasty, cheesy, crispy goodness with delightful touches of cozy fall flavor.

Market Swap

If you’d like your butternut squash casserole with meat, try adding browned, crumbled sausage (or chicken sausage). Or keep the butternut squash casserole vegetarian as the recipe is written. It’s plenty satisfying!

The Directions

Chopped vegetables being cooked in a skillet
  1. Sauté half of the squash, rosemary, and spices. I recommend sautéing in batches, so the outside of the butternut squash has room to caramelize.
Squash cubes, kale, and onions in a skillet
  1. Add half of the kale, onions, garlic, and stock. Transfer mixture into a baking dish.
  1. Repeat these steps with the remaining half of the filling. Bake at 375 degrees F for 30 to 35 minutes.
  1. Stir the topping ingredients together. Sprinkle the breadcrumb mixture over the top of the casserole.
  2. Bake for 20 minutes more at 350 degrees F. ENJOY!
Butternut squash casserole in a baking dish

Wine Pairing

Serve a Pinot Noir or Zinfandel with this casserole. A Chardonnay would be a wonderful white wine option.

Storage Tips

  • To Store. Cover and refrigerate leftover casserole for up to 4 days.
  • To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F.
  • To Freeze. Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Make Ahead Tip

Chop the squash, thyme, garlic, kale, and onion up to 1 day in advance. Refrigerate each in a separate airtight storage container. Prepare the fresh breadcrumbs up to 1 day in advance, and store them in a container at room temperature.

Up to 1 day in advance, prepare the recipe through Step 6 (don’t bake it). Cover and refrigerate the dish until you’re ready to bake and finish it with the breadcrumb topping.

Easy butternut squash casserole

Leftover Ideas

Toss in some chicken, turkey, or pork to turn the leftovers into a hearty main. Cooked sausage or shredded chicken would be delicious options (try one of my easy methods: Instant Pot Chicken, Crock Pot Shredded Chicken, or How to Cook Shredded Chicken on the stovetop).

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