Description
This comforting harvest-inspired casserole features tender, roasted butternut squash layered with earth-nutritious kale and aromatic onions. Topped with a golden, savory crust of crispy breadcrumbs, fresh sage, and grated Parmesan, it is the perfect side dish for cool-weather gatherings. This elevated recipe balances natural sweetness with savory depth, ensuring a delightful texture in every bite that is as healthy as it is impressive.
Ingredients
3.5 pounds butternut squash, peeled, seeded, and cubed
2 tablespoons extra virgin olive oil, divided
1 large yellow onion, diced
3 cups fresh kale, chopped
3 cloves garlic, minced
1/2 cup vegetable stock
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon fresh sage, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet; roast for 20 minutes until slightly tender.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat and sauté the onion until translucent.
Add the kale and garlic to the skillet, cooking until the kale has wilted.
Combine the roasted squash, onion mixture, and vegetable stock in a greased baking dish.
Mix the breadcrumbs, Parmesan cheese, and sage in a small bowl; sprinkle evenly over the casserole.
Bake for 15-20 minutes until the top is golden brown and the squash is fork-tender.
Notes
Ensure the squash is cut into uniform 1-inch cubes for even cooking. For a dairy-free version, use a nutritional yeast or plant-based parmesan alternative. This casserole can be stored in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg