Easy Butternut Squash Casserole
This easy butternut squash casserole is about to be your new family favorite! This is one of the best healthy recipes to make, whether you want it for a weeknight dinner or during the holiday season to bring to your next family party.
This tasty casserole is easy to make and is perfect for busy families that don’t have a ton of time to cook throughout the week.
I get sick of making the same side dishes over and over again so having something new and unique to make is great!
A great option for when you are making the same side dishes over and over again. Or when you need an easy dish to add more vegetables to your menu.
It’s great next to this chicken spaghetti casserole or the ultimate chicken casserole.
Similar to sweet potato casserole, with some extra added kale, and filled with savory butternut squash, salty bacon, and topped with golden brown breadcrumbs. It won’t last long because of how tasty it is!
If you like veggies check out this squash casserole, this mixed vegetable casserole, this pumpkin turkey chili, or this cabbage casserole Brenda Gantt style.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Bacon – I prefer to use thick cut bacon to add some texture to the dish. And because the squash can be on the sweeter side, a maple bacon is delicious in this!
- Kale – This is hearty but you can also substitute Swiss chard, beet greens, or spinach.
- Butternut squash – I like to use the prepped squash in the produce department. It saves so much time! Substitute sweet potato or yams.
- Panko bread crumbs – Panko can be replaced with crushed Ritz crackers for more butter flavor.
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How To Make Butternut Squash Casserole
- Preheat oven to 375F. Cook bacon in a large dutch oven over medium heat. Remove and drain on paper towels.
- Add the diced onion, garlic, thyme, and sage to the leftover bacon fat and cook until tender. Add in your kale and cook for 5 minutes or until the kale is slightly wilted. Remove the kale and onion mixture and place it in a large bowl.
- Add butter and butternut squash cubes to pot. Cook on the medium high heat for 5 minutes until it is slightly brown on the outside and starting to get tender.
- Stir in the kale mixture and cook for an additional 3-4 minutes.
- Spread the squash mixture into a prepared casserole dish, cover with foil and bake 20-30 minutes or until the squash is tender. While the casserole is baking, make breadcrumb topping.
- Once the squash is tender, remove the foil and coat the top of the casserole with the bread crumb mixture. Bake for another 5 to 15 minutes or until toasted and golden brown. Remove from the oven and cover with your cooked bacon.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Storage & Reheating
Leftovers will last 3-4 days in the fridge in an airtight container. Reheat in the oven at 375F until warmed through. You can use the microwave but every time I microwave it, the topping doesn’t stay crispy. I like using the air fryer too.
I also recommend waiting to top with panko if you plan on refrigerating this casserole, to make sure you get the crispiest topping possible.
How To Freeze
In case you were wondering, this casserole freezes for up to 2 months like this million dollar chicken casserole. Perfect for when you are prepping for Christmas dinner early.
Pro tip – allow your casserole to thaw until the next day before you put it in the oven after freezing, to help speed up cooking time.
If you prefer to skip the thaw, place in the oven and cook for close to an hour or until hot throughout. Top with breadcrumbs toward the end of the baking as usual.
Serving Suggestions
This recipe screams comfort food but also on lighter side with the veggies so it makes it easy to decide what to serve it with. You can go so many different directions.
Mashed potatoes or creamed peas are delicious or keep it light with a brussels sprouts salad or a side salad with a vinaigrette dressing.
Tips For The Best Casserole
- Prepped (cleaned and diced) squash is a time saver! Don’t be afraid to use it.
- Use cooking spray or olive oil in the dish for easier clean up.
- Chop your onions, squash, thyme, garlic, and kale the day before and place in airtight containers in the fridge to save on prep time.
- For a heartier version, mix in some cooked sweet Italian sausage or sage flavored ground pork sausage.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This savory butternut squash casserole recipe is a a delicious way to get more vegetables in your dinner plans. It also makes the perfect holiday side dish!
Butternut Squash Casserole
Ingredients
- 4 slices bacon diced
- 1 medium onion (approx 1 cup) diced
- 2 cloves garlic minced
- 1 teaspoon thyme
- 1 teaspoon rubbed sage
- 8 ounces fresh kale chopped, thick stems removed
- 1 tablespoon butter
- 1 large large butternut squash (approx 2.5 pounds) peeled, seeded, diced
- 1 cup panko breadcrumbs
- 1/2 cup shredded parmesan cheese
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 375F. In a large pot or Dutch oven, over medium heat, add the diced bacon.
- Cook the bacon until crisp. Remove to a paper towel lined plate to drain.
- Add the diced onion, garlic, thyme, and sage to the remaining bacon fat in the pot.
- Cook for 5 minutes or until onion starts to get tender. Add the kale and cook 5 minutes or until lightly wilted.
- Remove the kale and onion mixture to a bowl.
- Add 1 tablespoon of butter and cubed squash to the pot.
- Cook for 5 minutes so the squash starts to cook and the outside of the cubes start to brown.
- Turn off the heat and add the kale mixture to the squash. Toss to combine.
- Spread mixture into a 9×13 oven safe baking dish. Cover with foil and bake 20-30 minutes or until the squash is tender.
- While the casserole is baking, combine the panko, parmesan cheese, and 2 tablespoons melted butter in a small bowl. Mix to coat the crumbs. Set aside.
- When the squash is cooked and tender, remove the foil and sprinkle the panko mixture over the top of the casserole.
- Return to the oven and bake for 5-10 minutes or until the breadcrumbs are toasted and golden brown.
- Remove from the oven and sprinkle with cooked bacon. Enjoy!
Notes
- Prepped (cleaned and diced) squash is a time saver!
- Use cooking spray to keep your casserole from sticking to the dish.
- Chop your onions, squash, thyme, garlic, and kale the day before and place in airtight containers in the fridge to save on prep time.
- For a heartier version, mix in some cooked sweet Italian sausage
Nutrition
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